Baked onions

Baked onions

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

A few roast onions are great with a Sunday roast. Or, for an easy midweek supper, roast the red onions in a tray with some sausages and potatoes.

Ingredients

Quantity Ingredient
4 large red onions, peeled
4 sprigs of thyme, leaves picked and chopped
2 garlic cloves, peeled and chopped
1 tablespoon soft light brown sugar
100g unsalted butter
2 tablespoons red wine vinegar
sea salt
freshly ground black pepper

Method

  1. Preheat your oven to 200°C.
  2. Put the red onions into a saucepan, pour on enough water to cover and add a good pinch of salt. Bring to the boil and cook at a steady simmer for 20 minutes.
  3. Drain the onions and transfer them to a baking dish. Sprinkle with the thyme, garlic, brown sugar and some salt and pepper. Add the butter and wine vinegar to the dish.
  4. Transfer the dish to the oven. Bake the onions for about 25 minutes, basting occasionally with the buttery juices, until they are tender and well coloured. Serve hot.
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