Roast red onions

AT A GLANCE

  • Serves 6 people

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

Recipe:

RODNEY DUNN

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

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