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.
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
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.