Name: Roasted onions with pancetta and pecans
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 6 red onion peeled; 200 g pancetta chopped; 100 g pecan nuts roughly chopped; 5 g fresh thyme; sea salt and freshly ground black pepper; 1/4 cup olive oil extra virgin; 2 Tbs butter melted; fresh thyme to garnish

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Ingredients (8)

6	red onion — peeled
200 g	pancetta — chopped
100 g	pecan nuts — roughly chopped
5 g	fresh thyme
	sea salt and freshly ground black pepper
1/4 cup	olive oil — extra virgin
2 Tbs	butter — melted
	fresh thyme — to garnish

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Method:

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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