Roasted Onion Salad - cooking recipe

Ingredients

4 medium-large onions, skin on
olive oil
sea salt & freshly ground black pepper
red wine vinegar
2 tablespoons chopped fresh parsley

Preparation

Preheat oven to 180\u00b0-200\u00b0C fan forced (200\u00b0-220\u00b0C normal).
Cut the onions in half crossways and place in an oven tray, skin side down. Sprinkle with oil and seasonings, and cook in the oven for about 40 mins until very tender.
When cool enough to handle, remove the onions from skins and roughly chop. Then transfer to a bowl and toss with a sprinkling of oil, a little red wine vinegar, seasonings and parsley.
Perfect for barbecues, grills or even a roast.