Whole Roasted Onions with Thyme

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Preparation info

  • Serves

    4–8

    as a side
    • Difficulty

      Easy

Appears in

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

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

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