Grilled chicory with onion jam and burrata

Ingredients

• 4chicory heads
• 60 ml (4 tbsp)olive oil
• 1burrata
• 45 ml (3 tbsp)onion jam (recipe below)
• to tastesalt and pepper
• 2 sprigsdill
• 1 kgonions
• 200 gsugar
• 100 mlwater
• 1 sprigthyme

Instructions

1. 1

   Roast the onions

   Preheat the oven to 200°C. Slice the onions into rings, spread them on a baking tray and drizzle generously with olive oil.

2. 2

   Brown the onions

   Roast the onions for about 30 minutes, or until they begin to turn golden.

3. 3

   Start the jam

   Transfer the onions to a pan with the sugar, thyme, salt, pepper and water. Simmer gently over a medium heat for about 30 minutes.

4. 4

   Soften the onions

   Stir the onion jam from time to time and cook until the onions are completely soft and sweet.

5. 5

   Halve the chicory

   Cut each chicory head in half lengthways.

6. 6

   Cook the chicory

   Heat a frying pan with a generous drizzle of olive oil. Fry the chicory in the hot pan until browned and caramelised. Keep the heat moderate so it has time to cook through.

7. 7

   Add the toppings

   Arrange the grilled chicory on a serving platter, spoon plenty of onion jam over it and tear the burrata into pieces on top.

8. 8

   Finish the dish

   Finish with a little olive oil, salt and the dill.

What is grilled chicory with onion jam?

Chicory, also called witlof or Belgian endive, is a compact, slightly bitter leaf vegetable often cooked in European kitchens. Grilling or pan-frying softens its flavour and brings out a gentle sweetness.

This version pairs the browned chicory with onion jam and burrata. The sweet onions balance the chicory’s bitterness, while the soft cheese brings a cool, creamy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 9g protein, 31g carbs, 24g fat.

The chicory contributes relatively little energy, while the olive oil and burrata provide much of the fat and the burrata supplies most of the protein. The onion jam contributes carbohydrates from the onions and sugar. Balance a portion with a generous serving of vegetables and a simple source of lean protein.

Making the onion jam

Roasting first: the onions spend about 30 minutes in a 200°C oven, where they begin to brown before being simmered. Spread them out on the tray so they can roast rather than steam.

Slow simmer: cook the onions with sugar, thyme, seasoning and water over a medium heat for about 30 minutes. Stir occasionally and look for onions that are very soft and sweet.

Choosing and preparing the chicory

Firm heads: choose chicory that feels compact and fresh, with leaves that are not limp. Cut each head in half lengthways, keeping the halves intact for easier frying.

Seasoning: the recipe seasons the onion jam and finishes the dish with salt and olive oil. Taste as you go, since the jam and burrata already bring plenty of flavour.

Getting a good caramelised finish

Moderate heat: the pan should be hot enough to brown the cut surfaces, but not so hot that the outside darkens before the chicory softens. Give the halves time to cook through.

Watch the colour: turn or adjust the chicory as needed so it browns without burning. The recipe gives no fixed frying time, so use the colour and tenderness as your cues.

Balancing the flavours

Sweet and bitter: spooning the onion jam over the chicory gives each bite a sweet counterpoint. Use enough to coat the leaves without hiding their browned flavour.

Creamy finish: tear the burrata over the warm vegetables just before serving. Add dill and a little olive oil at the end for a fresh, aromatic finish.

Serving the dish

Serve the chicory on a platter while warm, with the burrata and jam arranged over the top. It works as a side dish alongside a simple main course.

For a more substantial plate, serve it with bread or potatoes. Keep the accompaniments simply seasoned so the onion jam and burrata remain the focus.

Recipe notes & tips

• Give the onions room on the baking tray so they can brown.
• Stir the jam occasionally as it simmers to help it cook evenly.
• Keep the frying pan at a moderate heat so the chicory has time to soften.
• Tear the burrata over the dish just before serving.
• Use the dill as a finishing herb rather than cooking it in the pan.

Variations

• Add walnuts: scatter toasted walnuts over the finished dish for crunch.
• Try another herb: use fresh parsley in place of dill for a different finish.
• Make it sharper: add a small splash of vinegar to the onion jam as it cooks.
• Serve with bread: add crusty bread to catch the creamy cheese and jam.
• Use a grill pan: cook the chicory halves in a grill pan, keeping the heat moderate.

Common mistakes to avoid

• Crowding the tray: the onions may steam instead of browning; spread them out across the tray.
• Cooking the jam too fast: the onions may not soften properly; keep it at a gentle simmer.
• Using very high heat: the chicory can darken before it cooks through; lower the heat and allow more time.
• Skipping the occasional stir: the jam may cook unevenly; stir it from time to time.
• Adding burrata too early: it can lose its fresh, creamy texture; add it after arranging the chicory.

How to store

Store leftover onion jam in a covered container in the fridge and use within a few days. The assembled chicory is best eaten freshly made; if necessary, refrigerate leftovers promptly and reheat gently, adding fresh burrata and dill after warming.

Frequently asked questions