Roasted Red Onions

This is a simple recipe that goes well with just about any roast.


6 equal-sized medium red onions
fresh thyme
sea salt


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