Cheesy baked onions
Add a Mediterranean twist to your Sunday lunch - serve these alongside roast chicken or lamb, or with salad as a light veggie lunch
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 25 mins
Vegetarian
- 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.
- 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.
PER SERVING
255 kcalories, protein 13g, carbohydrate 27g, fat 11 g, saturated fat 6g, fibre 0g, sugar 12g, salt 1.16 g
Recipe from Good Food magazine, November 2008.
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http://www.bbcgoodfood.com/recipes/8109/
http://www.bbcgoodfood.com/recipes/8109/
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Ingredients
- 4 large onions , peeled
- half a 125g ball light mozzarella , roughly chopped
- 85g cheddar , grated
- 2 tbsp olives , halved (we like Kalamata)
- 50g roasted red peppers from a jar, drained and roughly chopped
- 1 garlic clove , crushed
- 50g breadcrumbs
- leaves from few thyme sprigs
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 25 mins
Vegetarian
Ingredients
- 4 large onions , peeled
- half a 125g ball light mozzarella , roughly chopped
- 85g cheddar , grated
- 2 tbsp olives , halved (we like Kalamata)
- 50g roasted red peppers from a jar, drained and roughly chopped
- 1 garlic clove , crushed
- 50g breadcrumbs
- leaves from few thyme sprigs
PER SERVING
255 kcalories, protein 13g, carbohydrate 27g, fat 11 g, saturated fat 6g, fibre 0g, sugar 12g, salt 1.16 g
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24 January 2009
monc commented on this recipe
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17 October 2010
Marianne rated this recipe
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