Hands down one of my favourite ways to cook with red onions. Roasting the sliced onions hard until they colour with natural sugars, then hitting the softened onions straight out of the oven with plenty of red wine vinegar is a winning way to cook them.
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Serves
4
Red Onion
Olive Oil
Dried Oregano
Red Wine Vinegar
Fresh Breadcrumbs
Drained Cooked Cannellini Beans
Parsley
Red Chilli
Anchovy
Fresh Oregano
Salt
Black Pepper
Olive Oil
Serves
4
Red Onion
Olive Oil
Dried Oregano
Red Wine Vinegar
Fresh Breadcrumbs
Drained Cooked Cannellini Beans
Parsley
Red Chilli
Anchovy
Fresh Oregano
Salt
Black Pepper
Olive Oil
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Step 1.
Heat the oven to 170°C and line a large baking tray with baking parchment.
Step 2.
Peel the onions and slice into 1cm-thick rings. Arrange the onions in a single layer on the baking tray, then add 2/5 of your olive oil to coat, plus a good pinch of salt and plenty of black pepper.
Step 3.
Bake for 30 mins until softened and bronzed, removing from the oven after 15 mins to stir through the dried oregano (flip the onions over at this stage). If you want yet more colour, grill under a high heat for 5-10 mins to speed the process up. Remove from the oven and immediately splash all over with the vinegar.
Step 4.
Meanwhile, cook the breadcrumbs in ⅖ of your olive oil in a large frying pan over a medium heat for 3-4 mins until toasted and golden brown. Set aside on a plate lined with kitchen paper.
Step 5.
Drain the beans, then finely chop the parsley, chilli and anchovies. Stir all three through the beans, plus the remainder of your olive oil.
Step 6.
Add the onions and beans to a large serving plate, adding extra vinegar if you like. Roughly chop the oregano and sprinkle all over, adding a generous spoon of fried breadcrumbs to serve.
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