Baked shallots

Baked shallots taste great with fried meat dishes. Feel free to try it as an accompaniment to the barbecue food, or to a delicious steak.

4 large shallots, with the peel on.

1/4 dl coarse sea salt

1/4 dl sunflower or rapeseed

A sprig of fresh rosemary

Mix salt and oil in a small, refractory dish. Add rosemary and put the onion on top. Cover the pan with foil and bake the onion in the oven at 180 ˚C for approx. 1 hour. The onion should be completely soft. Squeeze the onion out of the shell when serving.