- 8 red onions, peeled and halved
- 100 ml extra virgin olive oil or Irish
- rapeseed oil
- 3 tablespoons balsamic vinegar
- 12 sprigs thyme
- flaky sea salt
- freshly ground black pepper
Preheat the oven to 190° C/fan 170° C/gas mark 5. Put the onions in a heatproof gratin dish or a small roasting tin in which they will fit snugly in a single layer. Drizzle over the oil and balsamic and add the thyme and some seasoning. Make sure the onions are well oiled and seasoned. Cook for 40 to 45 minutes, until tender and well browned.