Instructions: Remove the first layer of skin.

With a knife just take the bottom of the core end of the onion off to give it a flat base and make 2 cuts in a crossshape in the top cutting half way down (do not cut right through into quarters).

Push some chopped or pounded fresh thyme into these gaps with a good pinch of salt (its important to get the salt right into the gaps) and a little knob of butter.

I prefer to cook the onions in an earthenware dish on a thin layer of sea salt or I put them in with my roast chicken or lamb and they cook quite happily in the same tray.

Place in the oven at 200C/400F/gas 6 for 30 to 35 minutes.

These onions are great with a roast so tasty and sweet.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.