Roasted onions with pancetta and pecans

Recipe from: 7 December 2015
recipe, onions, pancetta, pecan nuts, starters,sna

Ingredients 8
Servings 6
Time 00:15

Ingredients

  • 6
    red onions, peeled
  • 200
    g
    pancetta, chopped
  • 100
    g
    pecans, roughly chopped
  • 5
    g
    fresh thyme
  • sea salt and black pepper
  • 1/4
    cup
    extra virgin olive oil
  • 2
    Tbs
    butter, melted
  • fresh thyme to garnish
 

Method

00:45
 
Preheat the oven to 180ºC.

Cut a deep crisscross into the top of each onion so the onion pulls apart into petals (don’t cut through the base). Place in a small, deep roasting pan.

Place the chopped pancetta, pecans and thyme in a bowl. Season, and stir to combine. Spoon some of the mixture into each the onions.

Whisk together oil and butter; drizzle over onions. Cover the dish tightly with foil and roast for 15 minutes.

Remove foil, increase oven temperature to 200ºC and roast for an additional 30 minutes, until onions and pancetta are crispy.

To serve Place onions on a platter and garnish with fresh thyme.

Words and image:Fairlady
magazine

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Read more on: recipe  |  snacks  |  starters  |  pecan nuts
 

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