Serves 4 as an accompaniment
INGREDIENTS
500 g baby onions, outer skin removed
1⁄4 cup (60 ml) extra virgin olive oil
1⁄2 cup (125 ml) vino cotto (see Glossary)
sea salt flakes and freshly ground black pepper
sprigs of lemon thyme, to garnish
METHOD
1 Preheat the oven to 180°C. Cut the onions in half. Line a roasting pan with a large piece of foil (enough to fold over the onions), then place the onions in the centre of the foil.
2 Whisk together the oil and vino cotto and pour over the onions, then season. Fold the foil over the onions and seal to form a parcel, then roast for 1 hour or until the onions are soft.
3 Increase the oven temperature to 200°C. Open the foil parcel then return the pan to the oven for a further 10 minutes, to caramelise the onions.
4 Garnish with lemon thyme and serve as an accompaniment to roasted or grilled meats or fish, or dot with goat’s cheese and flat-leaf parsley and serve with crusty bread.
Recipe and image from Maggie Beer’s Winter Harvest Recipes, available now for $29.99.
