Heat the oven to 200C/180C fan/gas 4. Peel the onions and slice them in half across the circumference. Put them cut-side up in a small baking dish and drizzle with 2 tbsp of the olive oil, then season with salt and pepper. Roast for 30 mins. Meanwhile heat the stock and add the miso and maple syrup. Grate the cheese into a separate bowl, then mix in the breadcrumbs and chopped sage.

After the onions have had their 30 mins, pour the stock around them and roast for another 20-40 mins, basting occasionally. The onions should be very soft, and the liquid reduced; how long this will take depends on the type of dish you use. Test after 20 mins then keep cooking if you need to.

Sprinkle the cheese mix evenly over the top of the hot onions, drizzle with 1 tbsp oil and return to the oven (or use the grill) for 3-4 mins until the cheese is bubbling. Spoon the glaze from the base of the dish on top of the onions as you serve them.