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Baked red onions with ricotta

Baked red onions with ricotta in a ceramic dish

Baked red onions with ricotta

Name: Baked red onions with ricotta
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 6
Ingredients: 6 medium red onions halved; 2 tbsp olive oil; 85g salted butter cut into cubes; 10g oregano sprigs; 3 garlic cloves finely grated; 1 tsp nigella seeds; 300g ricotta; crusty bread to serve

Helena Busiakiewicz

Save recipe

Serves 6

Easy

Prep: 15 mins

Cook: 1 hr and 45 mins

A star rating of 4.6 out of 5.5 ratingsRate

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Gather your friends for a relaxed evening – these baked red onions are special but simple to prepare, so you won’t be stuck in the kitchen

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

6 medium red onions

halved
2 tbsp olive oil
85g salted butter

cut into cubes
10g oregano sprigs
3 garlic cloves

finely grated
1 tsp nigella seeds
300g ricotta
crusty bread

to serve

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Nutrition: Per serving

kcal272
fat21g
saturates11g
carbs12g
sugars10g
fibre3g
protein6g
salt0.4g

Method

step 1

Heat the oven to 160C/140C fan/gas 4. Put the onions cut-side up on a large baking tray, leaving space between each. Drizzle over the oil and dot over 35g of the butter. Season well. Scatter over half the oregano sprigs, then turn the onions over and add 100ml water to the tray.
step 2

Roast for 1 hr, then turn the onions over so they’re cut-side up and roast for 30 mins more until caramelised, soft and jammy – a knife should go through them easily. Add a splash of water and scrape up any caramelised bits. Leave to cool slightly.
step 3

Meanwhile, melt the remaining 50g butter in a small saucepan over a medium heat, stirring until it starts to brown and smell nutty. Pick the leaves off the remaining oregano sprigs and finely chop, then add to the saucepan along with the garlic, nigella seeds and some seasoning. Cook for 2-3 mins until fragrant. Remove from the heat and pour into a heatproof bowl or jug.
step 4

When you’re ready to serve, season the ricotta lightly with salt, then spread over a large serving platter. Arrange the onions on top, pouring over any roasting juices, then drizzle over the buttery sauce. Serve with crusty bread.

Recipe from Good Food magazine, Christmas 2023

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A star rating of 4.6 out of 5.5 ratings

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