1. Preheat the oven to Gas Mark 7/220 °C/425°F.

2. Put the onions in a roasting tin or ovenproof dish large enough to hold them in a single layer. Sprinkle over the salt and olive oil and add enough water just to cover the bottom of the tin. Bake the onions in the oven for 40-50 minutes or until they are browned and sticky, turning them occasionally and adding a little more water if they dry out.

3. Remove the onions from the oven and add the lemon juice. Serve hot or cold with fresh crusty bread to mop up the juices.

for an authentic taste. They are time-consuming to skin, but the dish is well worth the aggravation !