Peel and trim tops and bottoms of onions.
Depending on size of onion,
make 4 to 8 crossways incisions into the onion, but not all the way through.
Place into a baking dish, drizzle with oil, and then add enough beef stock to cover the roots and base of onions.
Roast at 180C for 45 mins, basting occasionally.
It is wonderful served with lamb, or added to salad or pasta. (Just toss through with some Parmesan)