• Save to your scrapbook
  • Save to your scrapbook

    Roasted Onions

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Roasted Onions

    • Preparation time: 30 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 8


    • 1kg red onions
    • 1 head garlic
    • 2 tsp fennel seeds
    • 4 tbsp extra virgin olive oil
    • 2 tbsp balsamic vinegar
    • Salt and freshly ground black pepper
    • 6 sprigs thyme
    • 2 tbsp finely chopped parsley or chives (optional)


    1. Preheat the oven to 190°C/gas 5. Peel and halve the onions, before cutting them into thick fans. Put in a non-stick roasting tray. Peel each garlic clove and add to the onions.
    2. Roughly grind the fennel seeds in a pestle and mortar or under a rolling pin. Then mix into the onions with the olive oil, 1 tbsp balsamic vinegar, salt and freshly ground black pepper. Tuck the whole thyme sprigs into the vegetables and cover the dish with foil. Place in the centre of the oven and bake for 30 minutes. Then stir, re-cover and bake for a further 15 minutes. Once the onions are soft and flecked brown, transfer to a mixing bowl, fishing out the thyme sprigs as you do so. Adjust the seasoning to taste, making sure that you also add a further 1 tbsp of balsamic vinegar. If serving straight away, mix in some finely chopped parsley or chives, otherwise cover and chill until needed, then mix in your chosen herbs just before serving.
    3. Try scooping up the onions in pitta bread, or serve as relish with beef, lamb or vegetable kebabs.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars