These onions are roasted until they are caramelised and sitting in an unctuous balsamic syrupy sauce. This recipe pays tribute to the humble onion as a vegetable in its own right. They are fab with a roast dinner or as a side dish and they are also great at room temperature along side salads and bread. But apart from being delicious, studies have shown that rosemary has amazing anti ageing properties, ten percent of the population in the town of Acciaroli in Italy are over 100 years and scientists are putting it down to the rosemary in their diet and scientific studies have also shows that rosemary helps maintain and improve brain function and memory. So I’m adding Rosemary to my diet whenever I can, which is easy as I love the taste and smell.
4-5 largish red onions
A couple tablespoons of olive oil
A couple tablespoons of balsamic vinegar
A tablespoon of maple syrup
A sprig of fresh rosemary
Salt and pepper
Pre-heat the oven to 200°C.
Chop the very ends off the onions and peel the papery skin off them.
Place them in a small roasting pan and pour the olive oil over them and pull the spines off of the rosemary and sprinkle over the onions as well. Season with salt and pepper.
Cover tightly with tin foil and put in the oven for 40 minutes.
Then, take out of the oven and take the tin foil off the roasting pan. Pour the balsamic vinegar and the maple syrup and return to the oven for another 10 minutes.
They are best served hot or at room temperature.
lastly… these onions are fantastic with mash potatoes, steak or chops and they taste even better the next day after being stored in the fridge and bought back to room temperature.