Roasted Red Onions with Basil

This is one of those recipes that, while not quick to cook, is the work of easy minutes to make. Also, because it's best warm rather than hot, you can cook this before getting on with anything else, thus freeing up the oven later, should you need it.

Yield:
serves 6
Category:
Vegetables
Cuisine:
Italian

INGREDIENTS:

  • 1 kilogram (2 1/2 pounds) red onions - preferably small (quartered then peeled)
  • 125 millilitres (1/2 cup) olive oil
  • 1 teaspoon fennel seeds
  • 1 teaspoon Kosher salt
  • 1-2 teaspoons best-quality balsamic vinegar (or to taste)
  • 1 large (approx 90g, 4 cups) bunch fresh basil

DIRECTIONS:

  1. Preheat the oven to 200ºC/180ºC Fan/gas mark 6/400ºF.
  2. Tip the quartered onions into a roasting tin, pour the olive oil over them, then scatter with fennel seeds, tossing the onions in the tin to coat them thoroughly; then put the tin in the oven for 1 hour, by which time the onions should be soft and cooked through.
  3. Remove from the oven, sprinkle with the salt and drizzle the balsamic vinegar over the onions, then toss them gently.
  4. On serving (either hot or warm) add the basil leaves, torn from their stems, and toss again, seasoning to taste. There is a lot of basil, but think of it as a salad leaf, here, not mere decoration.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/9613