In Season: Roasted red onions with thyme and balsamic vinegar

Photo by Linda Robertson.
Photo by Linda Robertson.
Never underestimate the humble red onion. When roasted like this they become soft, sweet and fragrant. Great alongside any roast meat.

Serves 4
4 even-sized medium-red onions, skin on
50g butter, softened
4 sprigs fresh thyme
20ml balsamic vinegar
Sea salt and freshly ground black pepper
Roasted red onions with thyme and balsamic vinegar

• Preheat oven to 200degC.

• Remove the first layer of papery skin from the onion. With a sharp knife, take the bottom of the core end of the onion off, to give it a flat base.

• Make two cuts in a cross shape in the top, cutting about halfway down the onion, ensuring you do not cut right through. Push the sprigs of thyme, salt and pepper into the gaps in the onions and add a knob of butter to each onion. Put into an oven dish and drizzle with balsamic vinegar.

• Cover with foil and bake for 20 minutes; remove the foil and spoon over any juices; return to the oven and continue to cook for another 10 minutes or until the onions are soft, juicy and slightly caramelised.

This recipe is from Alison Lambert, chef at the Otago Farmers Market at Dunedin Railway Station. She will not be demonstrating this Saturday morning.

 

 

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