Slow Roasted Onions

INGREDIENTS

  • 3 medium Red Onions
  • 1 tspn Sea salt
  • 1/2 Orange zest
  • 1 tspn Thyme leaves
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Leave the core attached to the onions, peel them into wedges, lengthways in eighths.

Bake onions with Extra Virgin Olive Oil and sea salt at 170C for 1 hour.

Remove from oven and add Vino Cotto, Orange and Thyme. Return to oven for 15 minutes.