Roasted Red Onions with Port and Bay Leaves

This is a wonderful-tasting side dish that works well with any meat dish. It is at its best with red onions straight from the ground.

Ingredients

750g small red onions

Olive oil

10–12 bay leaves

Sea salt and black pepper to season

200ml port

Method

• Preheat the oven to 180ºC.

• Trim the tops of the onions and peel, keeping the root end intact. Slice the onions from root to tip into eight wedges; the root end should hold the pieces together.

• Pour some oil into a roasting tray and throw the onions into it. Give the bay leaves a twist to tear them but not the whole way through. Scatter them over, pushing them in through the onions. Season well and pour the port over it all.

• Cover with foil and bung into the oven for 40 minutes. Take out of the oven and give a stir around. Place back in the oven without the foil for a further 30 minutes.

• When ready the liquid should have reduced to a thick syrup. Serve hot, warm or cold.