Maggie Beer's Baby Onions Roasted in Vino Cotto

Ingredients

500g baby onions, outer skin removed
Sea salt flakes and freshly ground black pepper
1/4 cup (60mL) extra virgin olive oil
1/2 cup (125mL) vino cotto
Sprigs of lemon thyme, to garnish

Method

Preheat the oven to 180 C. Cut the onions in half.

Line a roasting pan with a large piece of foil (enough to fold over the onions), then place the onions in the centre of the foil.

Whisk together the oil and vino cotto and pour over the onions, then season. Fold the foil over the onions and seal to form a parcel, then roast for 1 hour or until the onions are soft.

Increase the oven temperature to 200 C. Open the foil parcel then return the pan to the oven for a further 10 minutes, to caramelise the onions.

Garnish with lemon thyme and serve as an accompaniment to roasted, or grilled meat or fish; or dot with goat’s cheese and flat-leaf parsley and serve with crusty bread.

Credits: Recipes from the book Maggie Beer’s Winter Harvest Recipes with photography by Mark Chew, published by Lantern, rrp $29.99.

Photo Credits: Recipes from the book Maggie Beer’s Winter Harvest Recipes with photography by Mark Chew, published by Lantern, rrp $29.99.