Slow-roasted onions with steak, Boursin and rocket

1 Set the oven to 165 degrees.

2 Peel the onions and cut them in half along their circumference.

3 Heat two-thirds of the oil in an ovenproof pan until gently smoking, then carefully place the onions cut side down in the pan. Colour the onions for five minutes without moving them until they char and turn dark brown.

4 Turn off the heat, turn the onions over, then add the apple juice, vinegar, thyme and raisins. Dust the onions with the sugar and dot each onion with a little butter. Season, cover and put in the oven for 30 minutes.

5 Cook the steak as you like it and allow it to rest in a warm place.

6 When the onions are soft and tender, divide them into two warm bowls.

7 Add any steak resting juices into the dressing.

8 Cut the steak into strips and intersperse among the onions.

9 Spoon the raisins and dressing on top, then add a smear of Boursin to each onion before topping with the rocket.