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.

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