Butter onions with sage, butter and thyme
Made these at Christmas. Was one of the best things at Christmas dinner.
I even made some extra for my dad to add to his stuffing, and it was the best decision.
Recipe, serves 3-4 as a side;
5 onions (or 10 mini ones)
2 tbsp salted butter
1 sprig Rosemary, just the leaves
1 tsp dried sage (or 6 fresh leaves, finely sliced)
1/2 tsp dried thyme (1 sprig fresh thyme)
500ml water
2 big pinches salt
Pepper
Method
Preheat the oven to 240°C
Cut the onions in half, lengthways and peel off the skin- leave the tops as much as possible
Place them face down in a baking tray
Melt the butter in a pan
Add the dried herbs and rosemary leaves and simmer (or chop all the fresh herbs finely and do the same)
Add the butter, salt and pepper to the hot water, mix well and pour over the onions
Cover with foil, put in the oven for 40 mins
Take them out, turn them over very carefully so that the middles stay intact
Put back in the oven uncovered for 40 mins in 5-10 minute intervals
Every 5-10 minutes take the onions out and spoon the butter sauce over them
Take them out when they have started to brown, after about 30-40 mins
Plate up and season
Put any leftover ones in an airtight container in the fridge for up to a week - they get better as the days go on!
Notes + Variations:
I’ve made other versions of these too, which you can find here.
You can really switch up the herbs and spices too and make them your own.
