Roasted baby onions with rosemary and white wine

A deliciously different accompaniment

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Nutrition (per portion)

Total Fat2g

Saturated Fat

Total Carbohydrate5g


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pr roast onions

Serves: 6


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  • 2  strings of shallots, peeled
  • 1-2tbsp olive oil
  • 2-3 rosemary stalks, leaves finely chopped
  • 1  glass of white wine


  1. Preheat oven to gas mark 6/200°C (190°C in a fan oven). In a roasting tin, add shallots and coat with olive oil. Sprinkle with sea salt, then scatter with rosemary. Put in oven and cook for about 20 mins, till onions start to char.
  2. Warm wine slightly, then pour it all over onions. Cook in oven for a further 15-20 mins, till wine has evaporated and onions are golden and tender.
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