I love onions. Especially caramelised , and this salad/side dish is just simplicity and sweetness on a plate.
Great for a braai, as an accompaniment to roast chicken or even served at room temperature as a side to a Ploughman’s Platter without the pickle.
Roast onions (4)
Slice a whole onion into 4 slices. Pan fry the slices in butter and sprinkle with some sugar on both sides, turning carefully so that the middle does not fall out. Remove when golden brown (about 2-3 minutes a side)
Carefully transfer to a baking tray with a non- stick mat and roast the onions at 170˚ for about 20 minutes until cooked through. Once again, lift them very carefully onto a platter. Scatter with thyme and Maldon salt and serve.
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