For the oven onions:
4 Spanish onions
4 tsp plant oil
Salt & Pepper
For the rosehip-tomato chutney:
1 small can of tomatoes (400 g, peeled)
3 tbs apple vinegar
3 tbs rosehip preserve extra
1 tbs sugar
4 tbs water
1 pinch Cayenne pepper
Salt & Pepper
1. Release the Spanish onions from the outer 2 layers. Cut the upper brown end off a bit and let the stalk down onto it so that the onions do not fall apart while cooking. Cut into the onions crosswise from above but do not cut through them. Pack each individual onion loosely in baking paper, sprinkle with the oil before closing and season with salt & pepper. Tie the packs with a heat-resistant band and cook them in the oven at 180 degrees (fan oven) for at least 90 minutes..
2. In the meantime, take the tomatoes for the chutney out of the tin and squash them with your hands. Together with the vinegar, the sugar and the rosehip, allow the preserve to simmer in a small pan on small flame until everything is thickened and creamy. This takes approximately 20 minutes. Season the chutney with salt & pepper as well as Cayenne pepper, allow it to cool down and serve it with the oven onions.
Tip: The chutney tastes outstanding with beef fillet, roasted duck breast or as a bread dip served together with a cheese board
A recipe idea from food blogger Frances - carryoncooking