Baked onions, we only seasoned them with a mixture of different herbs and a little grated Pecorino Romano cheese, nothing else. We just made a cross-cut and baked them whole.
We consider them as a side dish, although they can also be eaten as a main course.
Serves 4, Preparation 20 mins, Cooking about 25 mins
- 10 White onions medium-size
- Fresh rosemary, a sprig
- Fresh sage leaves, about 3-4
- Fresh thyme, 2 sprigs
- Marjoram, a sprig
- Fresh mint leaves, 2-3
- 2 bay leaves
- 1 peeled garlic clove, to mince
- a handful of grated Pecorino cheese – Parmigiano as alternative
- EVOO – Extra Virgin Olive Oil, about 2-3 tbsp
- salt and black ground pepper, to taste
- a bit of water
Preheat the oven to 180° C, F 350, Gas 4.
Clean the onions by removing the outer skin, then make a cross in the middle with a sharp knife- without splitting them.
Chop up the marjoram, rosemary, thyme, sage, mint and garlic. Add a couple of tablespoons of Extra Virgin Olive Oil, a handful of grated Pecorino cheese and mix.
Tip: we’ve added mint for a fresh touch, but if you don’t have it available you can substitute it with fennel seeds or leaves.
Place the onions on a baking tray, fill them with the chopped herbs. Rub the onions skin in about 1 tablespoon of oil, sprinkle over a pinch of salt and black ground pepper, then add the amount of one finger of water and bay leaves into the tray.
Bake in a the pre-heated static oven in the medium-low part of it for about 15 to 20 minutes, covering the baking tray with a lid or foil until they are soft under the prongs of a fork.
Now raise the oven temperature to 200 C / 400 F, Gas 6, remove the lid or foil and au gratin them for 5 minutes by moving them to the top of the oven. Sprinkle them with their cooking liquid from time to time.
Remove from the oven and leave to cool a little before serving.