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Roast red onions

You'll need

  • 6
  • Spanish onions, unpeeled
  • 6
  • thin speck slices (see note)
  • 3
  • thyme sprigs, leaves removed
  • 30 ml
  • extra-virgin olive oil

Method

  • 01
  • Preheat oven to 180C. Trim onion bases with a sharp knife, then cut a cross about two-thirds of the way into top of each onion. Place speck slice in each, transfer to a small roasting pan, season to taste, scatter with thyme leaves, drizzle with olive oil and roast until very tender (1 hour 45 minutes-2 hours). Serve onions in skins with roast loin of Wessex saddleback.
Note Speck is salt-cured, smoked boned pork leg. You can substitute prosciutto or flat pancetta.

At A Glance

  • Serves 6 people
  • 10 min preparation
  • 2 hrs cooking
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At A Glance

  • Serves 6 people
  • 10 min preparation
  • 2 hrs cooking

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