Roasted Onions with Thyme
Introduction
Serves: 8
Ingredients
½ cup white wine or stock
Flaky sea salt
Freshly ground black pepper
Freshly grated nutmeg
Several sprigs of fresh thyme
Extra virgin olive oil
Method
1 Roast the onions up to 2 days in advance. Preheat oven to 180°C (350°F). Peel onions, leaving the root end on, then cut in half through the root ends. Transfer to a heavy-based ovenproof dish, choosing one in which they fit snugly. Pour in wine or stock, then season onions with salt, black pepper and nutmeg, and strew with thyme leaves. Drizzle onions with oil.
2 Roast for about 1 hour, adding a little more stock, or just water, if the onions start catching. If you prefer the onions cooked until squishy-tender and a little charred (delicious!), drape the top of the dish with tin foil and continue cooking until done to your liking. Cool, transfer to a dish with any juices and refrigerate. Bring to room temperature before serving or reheat briefly.