Butter onions with sage, butter and thyme

Ingredients

• 5 onions (or 10 mini ones)
• 2 tbsp salted butter
• 1 sprig Rosemary, just the leaves
• 1 tsp dried sage (or 6 fresh leaves, finely sliced)
• 1/2 tsp dried thyme (1 sprig fresh thyme)
• 500ml water
• 2 big pinches salt
• Pepper

Method

1. Preheat the oven to 240°C
2. Cut the onions in half, lengthways and peel off the skin- leave the tops as much as possible
3. Place them face down in a baking tray
4. Melt the butter in a pan
5. Add the dried herbs and rosemary leaves and simmer (or chop all the fresh herbs finely and do the same)
6. Add the butter, salt and pepper to the hot water, mix well and pour over the onions
7. Cover with foil, put in the oven for 40 mins
8. Take them out, turn them over very carefully so that the middles stay intact
9. Put back in the oven uncovered for 40 mins in 5-10 minute intervals
10. Every 5-10 minutes take the onions out and spoon the butter sauce over them
11. Take them out when they have started to brown, after about 30-40 mins
12. Plate up and season
13. Put any leftover ones in an airtight container in the fridge for up to a week - they get better as the days go on!