Chef's Recipes

Roast red onions

Australian Gourmet Traveller recipe for roast red onions by Rodney Dunn from The Agrarian Kitchen.

By Rodney Dunn
  • 10 mins preparation
  • 2 hrs cooking
  • Serves 6
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Roast red onions


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


  • 1
    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 <a href="roast-loin-of-wessex-saddleback.htm">roast loin of Wessex saddleback</a>.


Speck is salt-cured, smoked boned pork leg. You can substitute prosciutto or flat pancetta.

  • undefined: Rodney Dunn