Cheesy baked onions

Cheesy baked onions

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(1 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
Add a Mediterranean twist to your Sunday lunch - serve these alongside roast chicken or lamb, or with salad as a light veggie lunch

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal255
  • fat11g
  • saturates6g
  • carbs27g
  • sugars12g
  • fibre0g
  • protein13g
  • salt1.16g
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Ingredients

  • 4 large onion, peeled
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • half a 125g ball light mozzarella, roughly chopped
  • 85g cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 2 tbsp olive, halved (we like Kalamata)
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 50g roasted red pepper from a jar, drained and roughly chopped
  • 1 garlic clove, crushed
  • 50g breadcrumb
  • leaves from few thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

Method

  1. Heat oven to 220C/fan 200C/gas 7. Halve each onion through the middle. Microwave in pairs for 4 mins on High until soft. Remove the middles of the onions, leaving about 3 outer layers in place, like little bowls.

  2. Whizz the onion middles in a food processor until pulpy. Mix with the mozzarella, half the cheddar, the olives, peppers, garlic, crumbs and most of the thyme, then season well. Spoon the filling into the onion cases and transfer to a baking dish. Sprinkle with the remaining cheddar and thyme, then roast for 15 mins until hot through and golden.

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Comments (1)

noodlebear's picture

Very tasty, I served them alongside a spicy sausage and potato bake.
The next day I reheated the last one to have on a baked potato.

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