Roasted Red Onion with Thyme And Butter

1 Remove the first layer of skin. With a knife, take the bottom of the core end of the onion off to give a flat base and make two cuts in a cross shape in the top, cutting halfway down (dont cut right through into quarters). 2 Push some chopped or pounded fresh thyme into these gaps with a good pinch of salt - its important to get the salt right into the gaps - and a little knob of butter. 3 You can cook the onions in an earthenware dish on a thin layer of sea salt or put them in with a roast chicken or lamb in the same tray. Place in the oven at 200c/400f/Gas 6 for 30-35 minutes. Recipe by: The Naked Chef