Slow baked roasted red onion with honey and thyme
( SERVES 6 )
This is one of those ingenious recipes that you can put on and leave to its own devices, coming back an hour or so later to find it succulent and tender. Red onions are sweeter than white onions, but any kind of onion or shallot loves this treatment.
- Preheat oven to 150˚C fanbake. Discard a thin slice from the top and bottom of each onion and stand onions in a lidded casserole dish. Pour the water around them.
- Drizzle the onions with honey and vinegar and sprinkle them with thyme sprigs. Top each onion with a teaspoon of butter and season to taste. Cover and bake for 1½ hours.
- Remove the lid and continue cooking for a further 30-45 minutes, basting a couple of times during cooking, until the onions are tender but very juicy. This allows the flavour to become really concentrated. Remove from the oven and discard the thyme sprigs before serving the onions with any remaining juices drizzled over the top.
See more of Annabel's onion recipes