Whole roasted onions

Recently a recipe by Joy the Baker caught my eye – for whole roasted onions. It stuck in my mind, and when the Mr decided buying 3kg of onions was a good idea (“because they were on special”), it seemed like a good idea to build my onion recipe arsenal.

With French onion soup already in the bag, I decided to try the idea of whole roasting them – be warned though, my version contains garlic too – so these are best enjoyed with very close friends…or gum.

This is hardly a recipe – and, not a complicated one at that – but it really does take the humble onion to new heights. No longer something that gets chopped and disappears, or features on cheese sandwiches – the onion is now a standalone vegetable that will gladly feature alongside any roast.

Ingredients:

4 small-to-medium onions, skins removed
4 tbsp softened butter
2 tbsp fresh thyme
2 cloves garlic, finely chopped
50ml light olive oil
salt and pepper to taste

Method:

Heat your oven to 180 degrees C. Cut the base of the onions so they stand solidly, and place in a small, ovenproof dish. Mix the garlic and thyme with the olive oil and drizzle over the onions. Top each onion with a tbsp of butter and salt and pepper. Roast for 40 – 50 minutes, or until deeply golden on the outside, and very tender inside.

All images taken with a Canon EOS 600D from Loot.co.za

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