Baked onions team beautifully with cream, thyme and rich cheese
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 55 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 173 |
| Fat | 4g |
| Saturates | 2g |
| Protein | 5g |
| Carbs | 30g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
Set the oven to 180°C, gas mark 4.
2
Peel the onions and bring to a boil in a large, deep pot of water.
3
Leave at a bright simmer for about 25 minutes until tender.
4
Lift them out with a draining spoon, reserving the water for rice, pasta or risotto.
5
Slice the onions in half from root to tip and put them cut-side down in an ovenproof dish.
6
Mix the cream and thyme leaves and tip over the onions.
7
Grate the Parmesan cheese.
8
Season the onions with the salt, freshly ground pepper and the grated Parmesan and bake for 25-35 minutes until golden and bubbling.
9
Serve immediately.
