|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|
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