Onions
Red onions like Red Baron normally (but not always!) turn out to be a little milder than yellow onions, so they're equally suited to salad and cooking - they look more interesting too.
Onions generally form an ingredient in other dishes rather than a dish in their own right. Nevertheless, here are a couple of ideas for you.
Roast onions
Peel a few onions leaving the root intact. Cut them lengthways into quarters leaving a little root attached to each segment to hold it together. Drizzle with some olive oil, a little balsamic vinegar, season and roast at 200C for 30-40 minutes.
Delicious with sausages and mash, or any roast meats.
The best onion gravy
Heat 2 tbsp olive oil in a pan and fry 500g onions, thinly sliced. Cover and cook on a very low heat for 40 minutes. Keep an eye on it and stir every now and again to prevent sticking. Turn up the heat and add a dessert spoon of sugar to caramelise the onions. Now add a dessert spoon of flour and combine. Gradually add 400ml of chicken stock and a glass of wine. Cook uncovered until you get a nice gravy-like consistency. Beef it up at the end of cooking a with a few splashes of Worcestershire sauce.