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Slow-roasted onions

By Bianca Strydom
4
Easy
5 minutes
1 hour 15 minutes

Ingredients

  • 6 onions, halved
  • 3 T olive oil
  • 3 T butter
  • 3 T sherry vinegar
  • 1/2 cup vegetable stock
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 100g macadamias, toasted and crushed
  • 50 g Parmesan, grated

Method

1. Preheat the oven to 180°C. Place the onions in a deep baking tray, then top with the olive oil, butter, vinegar, stock and seasoning.

2. Cover tightly with tin foil and roast for 1 hour. Place under the grill for the last 15 minutes. Top with the Parmesan and macadamias before serving.

Find more vegetarian recipes here. 

Photographs: Jan Ras
Production: Bianca Strydom
Food Assistant: Marcelle de Wet