Whole baked red onions

Name: Whole baked red onions
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4

Side Serves 4 50 min

These make a great component in a roast dinner. The flesh turns meltingly soft in the skins, so a whole onion, at least, per person is not a challenge. They can be cooked tucked under your roasting joint instead if the fancy takes you, they'll soak up all the flavour. These can make a no nonsense starter too, freed from their papery skins and served with some peppery leaf and a crumbly wedge of sharp goat's cheese.

Ingredients

4 red onions
light olive oil
butter
bunch of thyme, rosemary or oregano
1 small glass of wine, red or white
200ml of veg or chicken stock

Method

Prep time: 5 min

Cooking time: 45 min

Step 1
Preheat your oven to 200°C/Gas 6. Cut a slither from the root end of each onion, so as they sit upright in a tight fitting roasting tray. Cut a cross shape, two thirds deep, into the top of each onion.
Step 2
Oil them well and smear some butter into the deep cross you have cut, push some of your chosen herb in too. Season liberally with salt and pepper. Pour in the wine and stock. Cover tightly with foil.
Step 3
Bake for 30 minutes, remove the foil and bake uncovered for a further 15-20 minutes until completely soft in the middle. Peel away the skins and serve with their winey juices.