| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
The, Naked, Chef |
6 |
servings |
INGREDIENTS
| 6 |
|
Equal sized medium-large red onions |
|
|
Thyme |
|
|
Salt |
|
|
Butter |
INSTRUCTIONS
1 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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