Vino Cotto Brown Onions
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Step 1: Pre- heat the oven to 220C.
Step 2: Cut the brown onions into 8 even wedges (lengthways) and cut each wedge through the end root part (as this will help hold the onion together).
Step 3: Place the onion wedges into a lined baking tray, making sure not to overcrowd the tray and pour over 3 tablespoons of the olive oil. Toss through well so that all the onion is coated.
Step 4: Place into oven and cook for 20 to 25 minutes (this will depend on the oven), then remove from the oven and drizzle with Vino Cotto.
Step 5: Sprinkle over the thyme and return to the oven for a further 5 minutes or until most of the Vino Cotto has been reduced down to a glaze.
Step 6: Remove and place onto a serving plate and sprinkle over the parsley and drizzle with Extra Virgin Olive Oil to serve.
3 large brown onions skin on
60ml 1/4 cup Extra Virgin Olive Oil
Pinch sea salt
45ml 3 tbspn Vino Cotto
2 tspn thyme leaves
2 tbspn flat leaf parsley roughly chopped