Roasted red onion with thyme and butter from The Naked Chef (page 153) by Jamie Oliver

  • red onions
  • thyme
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on December 13, 2013

    Pg. 153 Made these last night to go with a pork roast. Luckily, my partner loves cooked onions (my mother's response when she heard what I was planning: "who thinks to eat straight up onions as a side dish?"). Simple, easy, tasty. I agree with the other poster that I think the roasting time was a bit short, but I think that may have something to do with how truly vague measuring an onion as "medium" or "large" is (I can frequently only find red onions that are larger than my fist). I'll probably boost up the temp to 425 next time I make this.

  • wester on September 03, 2010

    Very simple, very tasty. I also like to put some parboiled potatoes (boiled 10 to 15 mins) in with this. I thought the roasting time given was a bit short.

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