Perfect. Perfect on their own squished onto bread with salad leaves and tomato. Perfect with roasted meat. Perfect with potato mash. Just perfect.
3 large red (or yellow-skinned) onions
Flaky sea salt
Freshly ground black pepper
Freshly grated nutmeg
Several sprigs of fresh thyme
½ cup white wine or stock
Extra virgin olive oil
1 Preheat oven to 180°C (350°F). Peel the onions leaving the root end on (trim off any hairy bits). Cut onions in half through the roots. Transfer to a heavy-based ovenproof dish, choosing one in which they fit snugly. Line the dish with baking (parchment) paper if you wish (makes for easy cleaning up!).
2 Season onions with salt, black pepper and nutmeg, then strew with thyme leaves. Pour wine or stock around the onions (not over them, or you will wash off all the seasonings). Drizzle onions with oil.
3 Roast for about 1 hour, adding a little more stock, or just water, if the onions start catching. If they are nicely coloured but you would like them cooked until they are squishy-tender (delicious!), drape the top of the dish with tin foil and continue cooking until done to your liking.
See the full menu here: Autumn Feast Roasted Onions, Fried Cauliflower with Olives & Herbs, Potato & Eggplant Moussaka and Apple & Blackberry Pie