Roasted Apples with Onion Glaze and Gruyère

The day before you plan on serving the dish, peel 10 of the onions and put them in a pot or pan that fits in your oven. Cover with the chicken stock and roast for 8 hours (or overnight) at 90°C (195°F). 

The following day, strain and discard the onions and in a stockpot over a high heat reduce the stock, stirring occasionally, for about 1.5 hours or until it has a sweet onion flavour and has a more viscous mouth feel. It may need a touch of salt or the sugar to balance it correctly and should coat the back of a spoon. 

While the sauce is reducing, preheat the oven to 160°C (320°F). Peel the remaining onion and cut it into 6 wedges, and cut the parsnips into quarters or sixths, depending on their size. Toss the onion, parsnip and apples in the oil, spread out on a baking tray and roast for 45 minutes. 

Using a vegetable peeler, peel the cheese into nice long strands for presentation. Once the fruit and vegetables are roasted, season them with the onion glaze and place them neatly on a platter. Sprinkle over the gruyère and enjoy.