Whether they are red or white onions, cooking them long and slow makes them sweet, juicy and fragrant. I love them served alongside roast meats.  If you do manage some left over roasted onions, separate the layers and toss through a cous cous salad or add too a tart or sandwich to liven it up.


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

Preheat oven to 200C

Remove the first layer of papery skin from the onion. With a sharp knife, just take the bottom of the core end of the onion off, to give it a flat base, make 2 cuts in a cross-shape in the top, cutting about half way down the onion, ensuring that you do not cut through the onion. Push the sprig of thyme, salt and pepper into the gaps in the onion, 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 caramelized.