Makes 4 servings
4 red spring onions, on the larger side
2 tablespoons unsalted butter, cut into 8 pieces
Extra virgin olive oil, for drizzling
Coarse sea salt
Coarsely ground black pepper
Balsamic vinegar, for drizzling (optional)
2 teaspoons freshly chopped thyme
Preheat the oven to 425°F.
Split the onions in half at the equator. On the cut side of each
onion, cut a shallow X in the tops. Trim the root end so the onion sits flat in
the baking dish. Arrange cut side up in a shallow baking pan.
Place a knob of
butter on top of each, followed by a drizzling of olive oil. Sprinkle with salt
and pepper. Roast for 20 to 25 minutes or until tender and lightly browned.
Lightly drizzle balsamic vinegar over the top of the onions and
sprinkle with thyme.
Serve warm or at room temperature.
