Roast red onions
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Serves
6
Cooking Time
Prep time 10 mins, cook 2 hrs
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6
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Spanish onions, unpeeled
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6
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thin speck slices (see note)
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3
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thyme sprigs, leaves removed
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30 ml
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extra-virgin olive oil
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1
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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.
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Note Speck is salt-cured, smoked boned pork leg. You can substitute prosciutto or flat pancetta.
RECIPE Rodney Dunn
PHOTOGRAPHY Sharyn Cairns
STYLING Emma Knowles