I tend to use a lot of alliums in my cooking, be it the humble brown onion or the very French of alliums – the leeks. I use everything in between as well. Coming to think of it, I use about ten different varieties of alliums!
I was tossing up whether I should include this recipe or not but decided to write as it is a no fuss recipe, few ingredients already available in the pantry and to top it off, it is so pretty on the plate.
4 medium sized red onions
4 tablespoons apple cider vinegar
4 tablespoons vegetable oil
Sea salt and pepper to taste
Preheat oven to 200 degrees Celsius. Using a sharp knife, trim off half a centimetre on the top. Trim the root. Peel the onions and cut each onion into eighths, stopping about a centimetre from the bottom. Make sure you haven’t cut it through as you want the onions to hold and stay intact.
Lay four large squares of aluminium foil on your counter top. Place one onion root down on each foil piece. Drizzle the vinegar and oil, then season well and fold the foil, pinching the edges to seal. Repeat with the remaining onions.
Place the wrapped onions on an oven tray and roast for 30 minutes. Unwrap the onions and allow to cool slightly before transferring onto plates for serving. If the onions don’t bloom naturally after you open the foil, you can gently nudge and open the layers. Serves 4.