Baked rosemary onions

Baked rosemary onions

Cebollas cocidas al horno con romero

By
From
South American Grill
Serves
8
Photographer
Bonnie Savage

These onions make a simple side dish using only three ingredients. But don’t be fooled — when combined and baked on the barbecue the onions soften and the sugars caramelise making them sticky sweet, while the aromatic rosemary is infused, blending a delightful combination of flavours.

Ingredients

Quantity Ingredient
8 red onions
3 sprigs rosemary
extra-virgin olive oil, for drizzling (optional)

Method

  1. Preheat a gas or charcoal barbecue chargrill or hotplate to medium.
  2. Cut eight pieces of foil that are large enough to individually wrap each onion.
  3. Peel the onions and cut each onion through the centre into quarters, keeping the bases intact. Use your fingers to open the onions slightly, stuff with a little rosemary and season with sea salt and freshly ground black pepper.
  4. Put each onion on a piece of foil and drizzle with oil. Wrap to seal and enclose the onions.
  5. Place the parcels on the grill or hotplate or bury in hot coals. Cook for 30–40 minutes, turning occasionally, until tender. Insert a skewer through the foil to test.
  6. To serve, unwrap the foil and transfer to a serving plate. Drizzle with olive oil, if desired. Serve with grilled meat, chicken or fish.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again