Roasted whole onions with pancetta and currants

Babiche Martens

Ingredients

2 tsp	Butter
4	Onions (Main)
⅓ cup	White wine
1 ½	Pancetta, (rashers per onion)
¼ cup	Olive oil
¼ cup	Currants
1	Salt & freshly ground pepper, (to season)

Directions

1. Preheat the oven to 200C. Grease an oven proof dish with the butter. Peel the onions, slice a piece off the base so they sit flat and then pierce each whole onion 6 times with the point of a sharp knife.
2. Place the onions in the dish and wrap with pancetta. Use toothpicks if necessary to ensure the pancetta holds.
3. Pour over the wine, oil and currants, season.
4. Cover the dish with baking paper and bake for 40 minutes, then remove the paper and continue cooking for another 20-30 minutes, depending on the size of the onions, until they are soft and golden.
5. Serve individually with the currants and juices spooned over.