| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chef, Naked, The | 6 | Servings | ||
INGREDIENTS
| 6 | Equal sized medium-large red | |
| onions | ||
| Thyme | ||
| Salt | ||
| Butter |
INSTRUCTIONS
Remove the first layer of skin. With a knife, take the bottom of the core end of the onion off to give a flat base and make two cuts in a cross shape in the top, cutting halfway down (don't cut right through into quarters). 2 Push some chopped or pounded fresh thyme into these gaps with a good pinch of salt - it's important to get the salt right into the gaps - and a little knob of butter. 3 You can cook the onions in an earthenware dish on a thin layer of sea salt or put them in with a roast chicken or lamb in the same tray. Place in the oven at 200c/400f/Gas 6 for 30-35 minutes. Converted by MC_Buster. Recipe by: The Naked Chef Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 144
Calories From Fat: 135
Total Fat: 15.4g
Cholesterol: 40.7mg
Sodium: 51.5mg
Potassium: 36.2mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: <1g