Roasted red onions

Roasted red onions

By
From
A Year In My Kitchen

These beautiful, deep purple rings lend a superb depth of flavour and colour to many cold dishes. Their sharp sweetness sits somewhere in the middle of the scale.

Ingredients

Quantity Ingredient
5 medium red onions, peeled
100g caster sugar
sea salt
freshly ground black pepper
200ml balsamic vinegar
50ml extra virgin olive oil

Method

  1. Preheat the oven to 180°C. Slice the onions into pinwheels, about 3mm thick, and spread out on a baking tray. Sprinkle with the sugar and a generous pinch each of salt and pepper. Pour over the balsamic vinegar and olive oil and mix together lightly with your hands. Roast in the oven for 30 minutes or so, turning them (with tongs or a wooden spoon) and basting halfway through cooking. When the onions are ready, they should be deep purple in colour and glistening, tasting sweet and sharp at the same time.
Tags:
seasonal
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