In­gre­di­ents

Country Life Every Week - - Simon’s Kitchen -

un­ap­petis­ing grey colour once cooked; the flavour might be fine, but the look of the thing suf­fers slightly as a re­sult. 25g drip­ping or half but­ter and

oil 4 large onions, peeled and cut

into quar­ters 1tspn sugar Salt and pep­per 50ml red-wine vine­gar 100ml beef or chicken stock

Method

Pre­heat the oven to 180˚C/350˚F/ gas mark 4.

Heat the drip­ping or oil and but­ter in an oven­proof dish or tray that will ac­com­mo­date the onions snugly and also hap­pily sit on a naked flame. Once the fat is lightly siz­zling, put in the onions, cut side down.

Gently cook un­til lightly coloured and turn over. Sprin­kle with the sugar and sea­son­ing, then pour in the vine­gar. Al­low the vine­gar to bub­ble away to al­most noth­ing and then pour in the stock.

Bring up to the boil and put into the oven, loosely cov­ered with foil. Bake for 30–40 min­utes, un­til soft.

Turn the oven tem­per­a­ture up to 230˚C/450˚f/gas mark 8, re­move the foil and bake for a fur­ther 10 min­utes or so, un­til the sur­faces are blem­ished by golden-brown blis­ters. I know that it might sound com­pletely bonkers to pair or­ange with onion, but, be­lieve me, it is ut­terly de­li­cious. The dish is Si­cil­ian in ori­gin, where it’s most of­ten made us­ing sea­sonal blood or­anges and thin slices of blush­ing, pinky-red onions; think Mediter­ranean sun­set, here, per­haps. Do please use the best olive oil you can af­ford for this sur­pris­ingly sub­tle assem­bly.

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