Roasted Red Onion with Thyme and Butter

From The Naked Chef by Jamie Oliver

serves 6

Try to get 6 equal-sized medium to large red onions. Remove the first layer of skin. With a knife, just take the bottom of the core end of the onion off, to give it a flat base, adn make 2 cuts in a cross-shape in the top, cutting half-way down (do not cut right through into quarters). Push some chopped or pounded fresh thyme into these gaps with a good pinch of salt (it's important to get the salt right into the gaps) and a little piece of butter. I prefer to cut the onions in an earthenware dish on a thin layer of sea salt or I put them in with my roast chicken or lamb and they cook quite happily in the same tray. Place in the oven at 400 for 30-35 minutes. These onions are great with a roast.