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Maggie Beer

Vino Cotto Brown Onions

Step 1: Pre- heat the oven to 220C.

Step 2: Cut the brown onions into 8 even wedges (lengthways) and cut each wedge through the end root part (as this will help hold the onion together).

Step 3: Place the onion wedges into a lined baking tray, making sure not to overcrowd the tray and pour over 3 tablespoons of the olive oil. Toss through well so that all the onion is coated.

Step 4: Place into oven and cook for 20 to 25 minutes (this will depend on the oven), then remove from the oven and drizzle with Vino Cotto.

Step 5: Sprinkle over the thyme and return to the oven for a further 5 minutes or until most of the Vino Cotto has been reduced down to a glaze.

Step 6: Remove and place onto a serving plate and sprinkle over the parsley and drizzle with Extra Virgin Olive Oil to serve.

Ingredients

  1. 3 large brown onions skin on
  2. Pinch sea salt
  3. 45ml 3 tbspn Vino Cotto
  4. 2 tspn thyme leaves
  5. 2 tbspn flat leaf parsley roughly chopped

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