Cheesy Baked Onions
This British dish offers a Mediterranean flavour profile, perfect for enhancing a Sunday roast or serving as a light vegetarian meal. Large onions are hollowed and filled with a savoury mixture of mozzarella, cheddar, olives, roasted peppers, garlic, and breadcrumbs. After a quick microwave to soften, the stuffed onions are baked until golden and bubbling. The recipe serves four people and takes just 35 minutes from start to finish.
Ingredients
- 4 large onions peeled
- half a ball light mozzarella roughly chopped
- 85g cheddar grated
- 2 tbsp olives halved (we like Kalamata)
- 50g roasted red pepper from a jar, drained and roughly chopped
- 1 garlic clove crushed
- 50g breadcrumb
- leaves from few thyme sprigs
Method
- Set your oven to 220C/fan 200C/gas 7. Slice each onion in half through its centre. Microwave two halves at a time for 4 mins on High until tender. Scoop out the onion centres, leaving roughly three outer layers intact to form bowls.
- Place the scooped onion flesh into a food processor and blend to a pulp. Combine this with the mozzarella, half of the grated cheddar, the halved olives, chopped peppers, crushed garlic, breadcrumbs, and most of the thyme leaves. Season the mixture generously. Divide the filling between the onion shells and arrange them in a baking dish. Top with the rest of the cheddar and thyme, then bake for 15 mins until thoroughly hot and golden on top.
Nutrition (per serving)
Calories255 kcal
Fat11 g
Saturates6 g
Carbs27 g
Sugars12 g
Protein13 g
Sodium464 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryRecipes
Cuisinebritish
DietVegetarian
