Caramelised Onions and Persian Feta

INGREDIENTS

  • 6 Red Onion
  • 1 tbspn Extra Virgin Olive Oil
  • 2 stalks Rosemary
  • 1/2 cup Persian Feta
  • 1/2 cup Persian Feta
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Roughly prepare the onions by removing only the outer papery shell. Leave the core attached to the onions, peel them into wedges, cut lengthways in quarters or eighths. Ensure the onion wedges are roughly the same size so they cool evenly.

Place in a large bowl. Add the fresh rosemary stripped from the stalks, drizzle with Extra Virgin Olive Oil, season with salt, and toss to cover.

Lay out evenly on a baking tray lined with baking paper. Bake onions at 180C for 25-30 minutes until lightly burnished and full of colour.

Remove onions from the oven and allow to cool slightly. Peel away and discard any remaining onion skin. Separate the wedges and place them in a bowl.

Drizzle with Vino Cotto and a little extra olive oil. Add roughly chopped parsley and toss through to combine.

Serve on a plate with a dollop of Persian feta (goats cheese, quark, or ricotta will work as a substitute).