Post by Sylvia on Mar 6, 2009 15:38:09 GMT -6
This vegetable dish makes a pleasant change from everyday used veggies. Also excellent as an accompaniment to all kinds of meat.
Roasted Red Onions
Preheat oven to 200oC/400oF
Take 6 medium-sized red onions and remove their outer layer of skin. Cut off their roots to create a flat base, then turn over and make two cuts halfway down the onion, to create a cross.
Push some fresh thyme, sea salt and a knob of butter right inside, then bake at for 30-35 minutes, or until tender.
If you're roasting a chicken or some lamb and there's room in the roasting dish, sit them alongside, where they'll ooze out their sweet flavour and infuse into your meat.
Sylvia446
Roasted Red Onions
Preheat oven to 200oC/400oF
Take 6 medium-sized red onions and remove their outer layer of skin. Cut off their roots to create a flat base, then turn over and make two cuts halfway down the onion, to create a cross.
Push some fresh thyme, sea salt and a knob of butter right inside, then bake at for 30-35 minutes, or until tender.
If you're roasting a chicken or some lamb and there's room in the roasting dish, sit them alongside, where they'll ooze out their sweet flavour and infuse into your meat.
Sylvia446