Whole Roasted Onions with Thyme

Name: Whole Roasted Onions with Thyme
Yield: Serves 4–8 as a side
Ingredients: about 50 g butter; 2 tbsp vinegar (balsamic, sherry or red – whatever you have to hand); 100 ml vegetable stock (or water); salt and black pepper; 1 tbsp soft light brown sugar; 4 thyme sprigs; 8 red or yellow onions, peeled but roots left intact

Preparation info

Serves
4–8
as a side

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Roasted onions are rich enough for a dinner-table centrepiece. They’re also particularly good with Sunday roasts and sausages, or broken up and spread on toast, topped with slices of goat’s cheese or brie, and grilled until golden. They reheat very well, so you can make more than you need for one meal.

Ingredients

8 red or yellow onions, peeled but roots left intact
about 50 g butter

Side dish
Dinner
Vegetarian
Gluten-free

Method

Heat the oven to 200°C/Gas 6.

Put the onions into a baking dish, packed in fairly tightly.

Melt the butter in a pan, then add the sugar, vinegar, stock and thyme and mix everything together. Pour the mix over the onions and season well with salt and pepper. Cover the dish