From Nigellissima by Nigella Lawson
Serves 6-8 as part of a meal
1kg red onions (preferably small) quartered then peeled
125ml olive oil
1tsp fennel seeds
1tsp sea salt flakes or ½ tsp pouring salt, or to taste
1 tsp best quality balsamic vinegar, or to taste
Large bunch (approx 90gm)n fresh basil
Preheat oven to 200C.
1. Tip the quartered onions into a roasting tin, pour the olive oil over them, then scatter with fennel seeds, tossing the onions in the tin to coat them thoroughly; then put the tin in the oven for 1 hour, by which time the onions should be soft and cooked through.
2. Remove from the oven, sprinkle with the salt and drizzle the balsamic vinegar over the onions, then toss them gently and leave (for up to 1 hour) to come to room temperature, though you can eat this hot if you prefer.
3. On serving, add the basil leaves, torn from their stems, and toss again, seasoning to taste. There is a lot of basil, but think of it as a salad leaf, here, not mere decoration.
I have used this recipe numerous times since Nigella’s book was published and it always proves to be very popular. It is a fantastic side dish to many mains and it went very well with the Nigella’s Sicilian Pasta Dish.