Vino Cotto Brown Onions

INGREDIENTS

  • 3 Large brown onions
  • Pinch Sea salt
  • 2 tspn Thyme leaves
  • 2 tbspn Flat leaf parsley
Print Recipe

Pre- heat the oven to 220C.

Cut the brown onions into 8 even wedges (lengthways) and cut each wedge through the end root part (as this will help hold the onion together).

Place the onion wedges into a lined baking tray, making sure not to overcrowd the tray and pour over 3 tablespoons of the olive oil. Toss through well so that all the onion is coated.

Place into oven and cook for 20 to 25 minutes (this will depend on the oven), then remove from the oven and drizzle with Vino Cotto.

Sprinkle over the thyme and return to the oven for a further 5 minutes or until most of the Vino Cotto has been reduced down to a glaze.

Remove and place onto a serving plate and sprinkle over the parsley and drizzle with Extra Virgin Olive Oil to serve.