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Rosemary baked onions

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An easy, quick and mess-free take on onions - a delicious side dish.
Serves
6
Prep
15 minutes
Cook
45 minutes
Each 142g serving contains (excludes serving suggestion)
KCal
75
Carbs
11.30g
Protein
1.60g
Fat
2.20g
Saturates
0.30g
Sugars
7.90g
Salt
0.01g
Portion Fruit & Veg
1
Ingredients
Ingredients
4 large onions
1 tbsp balsamic vinegar
1 tsp olive oil
4 cloves garlic
sprigs rosemary
good grind black pepper
Method
  1. Preheat the oven to 180°C/gas 5. Remove the papery outer layer of the onions, leaving their skins intact, then trim off their tops and bottoms.
  2. Cut a cross in the top of each onion, slicing down to cut into four, but only three quarters of the way through, making sure the onions stay whole.
  3. Place each onion on a square of foil and create a loose parcel that's open at the top. Cut 4 cloves garlic into 5 slices each, then push one slice into each of the cross cuts and one in the centre, pushing down to the core.
  4. Do the same with the rosemary spigs, using one for each onion, breakingthe sprigs into smaller pieces.
  5. Add balsamic vinegar, olive oil and a grind of pepper to each parcel. Then, bring up the corners of the foil and twist it at the top to seal. Bake for 45 minutes.
Chefs tips
  • Open up the foil parcel at the table to enjoy the aromas that are sealed in.
  • Use smaller onions, but reduce the cooking time by 10 minutes.
  • Use fresh sprigs of thyme or sage as an alternative to rosemary.
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