Roasted onions, one of my new favourite things. I first ate it at the amazing Harwood Arms in Fulham where I had the second best meal of my life and have now cooked them at home twice. And I think that you should too so here’s what you need and how you do it.
Medium – large white onions (I recommend allowing at least a whole medium onion per person or half a large onion)
Pepper, freshly ground
Heat the oven to 200 degrees.
Cut the onions in half, do not remove the skins. Season generously with salt and pepper on both the cut side and the skin. Pop a piece of fresh thyme onto the cut side of the onion.
Drizzle some olive oil on a baking tray and then place the onions carefully cut side down and rub them round to coat them in the oil.
Sprinkle over a few more sprigs of thyme and roast in the oven for 30-45 minutes. The onions are ready when they are completely soft (a knife should easily slide into them). Serve immediately.