This was one of the starters at the feast. It's deliciously simple and it was served with tiny dried wild berries; for this recipe I've used raisins instead. If you can't find large bulbous spring or green onions, then you could use large shallots.
250-300g large spring onions, cut to about 5-6cm from the ends
2tbsp raisins, soaked in water overnight
100ml red wine
2-3tbsp olive oil
Salt and freshly ground black pepper
Preheat the oven to 180C/gas mark 5. Place the onions in a roasting tray with the olive oil and season. Cook for about 30 minutes until tender, turning them as they are cooking.
Meanwhile, drain the raisins, put them in a pan with the red wine and simmer until the wine has evaporated.
To serve, toss the raisins and onions together and serve hot or at room temperature.