• 1 kg red onions
• 4 Tbsp olive oil
• 1 Tbsp sherry vinegar
• ¼ tsp ground cinnamon
• 1 cup mint leaves

Preheat the oven to 200C.  Peel and cut the onions into thick wedges.  Put them in a shallow oven proof dish lined with baking paper.  Season with a little salt and freshly ground pepper.  Pour over 2 Tbsp of the olive oil.  Leave to cool.

Cook the onions for about 30 mins until they are golden brown.  Transfer to a shallow bowl and pour over the remaining oil, adding the vinegar, cinnamon and salt.  Sprinkle with the chopped mint and serve at room temperature.