a cozy snack

here is a lovely autumn recipe from Nigel Slater for some yum shallots. it's simple and looks amazing! i can't wait to try it!

Baked onions with butter and balsamic

In theory, these onions are a very pleasing side dish to roast beef or pork, but I feel their juicy, herbal qualities deserve more than just a supporting role. We ate them this week as part of a light lunch, with a wedge of blue-veined Stichelton and dark black grapes to follow. Serves 4 as a side dish.

4 large, juicy onions

80g butter

balsamic vinegar

Bring a deep pot of water to the boil and lower the onions, whole and unpeeled, into it. Let them cook at a merry simmer for 20 minutes, then remove with a draining spoon. Set the oven at 200C/gas 6.

Cut four squares of kitchen foil or baking parchment large enough to wrap each onion. Place an onion in the centre of each, add a piece of the butter and a few shakes of balsamic vinegar to each, then pull up the sides of the paper around the onion and seal with a scrunch, in the case of foil, or a twist if you have used paper. Either way, seal in the mellow buttery notes until the onions reach the table.

Bake for 25 minutes then put an onion on everyone's plate. Let them open the wrapping just before they eat, peeling away the onion skins with a knife and fork and spooning the juices over the golden flesh.