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Roast Onions
Ingredients:
4 large
onions.
3
tablespoons of olive oil.
Balsamic
vinegar (optional).
Salt &
pepper to taste.
Method:
-
Preheat oven to 220°C.
-
Pull away any loose/flakey skins on the onion,
but keep the skin intact.
-
Cut the onions in half.
-
Add oil to a roasting tin, season the cut side
of the onion & place on the tray, cut side down.
-
Roast for 45-60 minutes until soft. Turk over
the onions half way through the cooking time.
Notes:
-
If you want to
add balsamic vinegar, prepare the onions as
described above. Around 15 minutes prior to
serving, remove from the oven, add
approximately 1 teaspoon of balsamic vinegar
to each onion half. Return to the oven &
finish baking.
-
You may also
want to add rosemary and or garlic to the
roasting tin for extra flavour.
-
Roast onions
are a great accompaniment to a roast dinner
(chicken, beef etc). Add onion halves to the
roasting dish.
Also see:
Balsamic onions,
caramelized onions
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