Roasted Red Onions
This is a simple recipe that goes well with just about any roast.
Remove the outer layer of onion and cut off the core end to give it a flat base. Make 2 cuts in a cross shape into the top of the onion, cutting halfway down. Use the knife blade to wedge open the onion a little bit.
Push some chopped or pounded fresh thyme into these gaps with a good pinch of sea salt. Jam some butter into gaps to hold everything in place.
In a corningware dish, sprinkle a thin layer of sea salt and place the onions on top. Add a few cloves of garlic with the skin on if you like. Place in the oven at 400°F for 30–35 minutes.
5 minutes prep | 30-35 minutes cooking | Serves 6