Braised onions with red camargue & wild rice

Baking and then slow braising onions must be one of the finest pleasures to the taste buds, especially if coupled with rice or potatoes.  Using late oregano, with its sweet/bitter taste, simply highlights the warmth that exudes from this dish.

• Olive oil
• 300 grams of small onions
• Pinch of salt
• 75 grams red c & wild rice
• 2/3 cloves of garlic (crushed and chopped)
• 7 grams of oregano (chopped)
• 400 mls of vegetable stock
• 50 mls dry vermouth

Pre-heat the oven to 180c and in a deep oven dish place the onions whole (or halved if a little on the larger side) and sprinkle with oil.  Add a pinch of salt and place in the oven on the top rack for about twenty minutes.

Taking the onions of out of the oven add your rice and a little  more oil over them and replace in the oven for a further ten minutes.

Meanwhile, heat up your vegetable stock and take off the heat once hot and add the garlic, oregano and vermouth and allow to rest on the side until you are ready for it.

Taking the onions out of the oven, carefully pour the stock mixture over the onions and place them back.  Turning the oven down 160/165c and braising them for about 40 minutes or until all the liquid as been evaporated or absorbed by the rice.  Checking intermittently (especially towards the end of the cooking time) to ensure the dish has not run dry too quickly. 

Great with an meats, but served here with chicken wrapped is prosciutto and creamed spinach.