Salade d'oignons

From Michael Walker

Bake one whole unpeeled onion per person in the oven at 200 to 250 C for one hour.

After allowing to cool, peel and cut them up fine and toss in a homemade vinaigrette and serve.

Lisa Bennet says " combine with a green salad, some homemade croutons, and olive oil and balsamic"