Name: Rosemary baked onions
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 4
Ingredients: 4 large onions; 1 tbsp balsamic vinegar; 4 tsp olive oil; 4 cloves garlic; sprigs rosemary; good grind black pepper

An easy, quick and mess-free take on onions - a delicious side dish.

Serves

Prep

15 minutes

Cook

45 minutes

Each 210g serving contains (excludes serving suggestion)

KCal

113

Carbs

16.6g

Fibre

4.6g

Protein

2.2g

Fat

3.2g

Saturates

0.4g

Sugars

12.7g

Salt

0.02g

Fruit/Veg Portion

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Ingredients

4 large onions

1 tbsp balsamic vinegar

4 tsp olive oil

4 cloves garlic

sprigs rosemary

good grind black pepper

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Method

Step 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.

Step 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.

Step 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.

Step 4

Do the same with the rosemary spigs, using one for each onion, breakingthe sprigs into smaller pieces.

Step 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.

Recipe 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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Rosemary baked onions

Ingredients