Whole roasted red onions

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Whole roasted red onions

Side Serves 8 1h 35 min
These are particularly good with a roast and can be cooked in the oven at the same time. For vegetarians, spread on toast, top with slices of goat's cheese or brie and grill for a tasty lunch/supper.


  • 8 red onions, root left intact
  • 25g butter
  • 1 tbsp light brown sugar
  • 2 tbsp vinegar – use balsamic, sherry or red, whatever you have to hand
  • 100ml veg or chicken stock
  • 1 tbsp fresh thyme leaves


Prep time: 5 min
Cooking time: 1h 30 min
  • Step 1

    Preheat oven to 200°C/Gas 5.
  • Step 2

    Put the onions into a snug fitting baking dish.
  • Step 3

    Melt the butter in a pan, mix in the sugar, vinegar and stock, and pour over the onions. Sprinkle over the thyme leaves and season.
  • Step 4

    Cover with foil and roast for 45 minutes.
  • Step 5

    Remove the foil and cook for another 45 minutes or so, until the onions are coloured and sticky.

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