••••ROASTED RED ONIONS WITH PORT WINE!!!
Roasted Red Onions
Prep time
Cook time
Total time
Roasted red onions first poached in port wine, then grilled and sprinkled with fresh thyme...
Serves: 4
Ingredients
- 4 large red onions
- 2 cups (480 ml) cold water
- 2 cups (480 ml) red wine or port wine
- 2 tbsp balsamic vinegar
- 1 tbsp fresh thyme leaves
- 2 garlic cloves
- 1 bay leaf
- olive oil
- pepper
- salt
Instructions
- Peel the red onions carefully. Leave both sides (the roots and the stems) untouched, don't chop them off or the onion might fall apart while boiling. We need the onions to stay in one piece for roasting later on. Place onions in a large saucepan and add the bay leaf, garlic cloves, cold water, balsamic vinegar and the red wine or port wine. Season with some pepper and salt.
- Place the pan over high heat and bring the onions and wine mixture to a good boil. Once boiling, turn the heat low and let them simmer for 20 to 25 minutes. Remove the cooked onions from the pan using a slotted spoon and place them on a clean chopping board to cool down.
- Chop off both ends now, the roots and the stems. Then slice the onions in half lengthwise.
- Sprinkle a baking tray with some olive oil and season with a little pinch of salt and pepper. Place the onions on it, largest side up. Sprinkle with extra olive oil, pepper and salt.
- Roast the red onions under a hot grill for a couple of minutes until nicely browned on top. Depending on what grill you got, cooking time can differ. Mine took about 18 minutes to get the best result. Keep a close eye on the onions while roasting, they can burn fast. Once the onions are done, remove them from the grill and place them on a clean serving plate. Sprinkle with extra olive oil and the fresh thyme leaves. Serve hot to lukewarm.
