ROASTED ONIONS
Ingredients
4 large red onions or spanish onions
45ml olive oil
15ml red wine vinegar
30 ml caster sugar
45ml capers
30ml flatleaf parsley
Salt & pepper
Oven: 200C/Gas 6
Serves: 4 Serve as a starter with crusty bread or as an accompaniment.
Method
Brush the onions with 30 ml of olive oil, place in a roasting tin and roast for 1 hour until the skins are crispy. Leave to cool in the tin.
Cut each onion in half horizontally and arrange in a serving dish, cut side up.
Add the vinegar and sugar to any juices in the roasting tin.
Place tin over a moderate heat, scraping the tin of cooking bits.
Add the remaining olive oil, capers and salt & pepper.
Simmer until the mixture becomes syrupy.
Pour the sauce over the cut onions and sprinkle with chopped parsley.
Serve at room temperature.