During the winter when our thoughts turn to roast dinners we rarely entertain the idea of including roast vegetables preferring instead to boil the arse out of our veg in a pot and consume them through a straw. Roasting veggies seems to be somewhat of a Mediterranean concept and one that seems yet to catch on elsewhere so lets get the ball rolling with some roasted onion. In its most basic form add a few whole onions to the tray next time you are doing a roast but you can also do them on their own with the recipe below. Steak and onions go together like … ehh whatever … but usually fried steak with fried onions. Roast beef with roast onion (and all the other trimmings) is a real treat.
Ingredients for one
One onion
One clove of garlic
One knob of butter
Two rashers of streaky bacon
1/2 Teaspoon dried Thyme
Seasoning.
Method
Slice the top and bottom off the onion and peel away the outer layer. Slice a deep “X” on the top and message in the butter, cover with the herbs and a loosely crushed (or quartered) clove of garlic. Wrap the bacon around the onion. If cooking the onions on their own then add another knob of butter to the roasting tray and roast at 180F for 90minutes. Alternatively add the onions in with whatever you’re roasting. Provided the temperature is not too high the longer the better, the onion and garlic should nice and mushy and sweet.
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