This is so simple to do and can be extremely valuable as a last-minute option for a roast. Also, onions never usually get to be the star of a meal – always chopped or sliced and then added to something else, they are never left to stand proud. Even professional cooks seem to overlook them as the main attraction. At home, I often make a warm salad with crisp Gems, Parmesan and roasted onions drizzled with olive oil as a light supper.
Heat the butter with the olive oil in a large sauté pan and colour the onions in it. Season them and
When cooked, turn them upside down so skin side is now downwards, season with again and drizzle with olive oil. They are now ready to serve.
© 2008 Anthony Demetre. All rights reserved.