Pic of Baked onions with sun-dried tomatoes and rosemary

Baked onions with sun-dried tomatoes and rosemary

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Vegetarian mains

Baked onions with sun-dried tomatoes and rosemary

Side Serves 4 1h 30 min
Choose firm, unblemished onions, of a moderately large size for this easy dish, but not great big heffalumps. Don't bother peeling before you begin cooking; the skin comes off very easily after they have been boiled. The onions become soft, sweet and pliable – a very good side to pork chops.


  • 4 onions, unpeeled
  • 6 pieces sun-dried tomato, cut into strips
  • 1 large sprig of fresh rosemary, snapped in two or 1 tsp dried
  • 2 garlic cloves, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp white wine vinegar
  • 6 tbsp olive oil
  • salt and pepper


Prep time: 5 min
Cooking time: 1h 25 min
  • Step 1

    Preheat oven to 150°C/Gas 2.
  • Step 2

    Place the onions in a pan and cover with water. Bring up to the boil and simmer for 12 minutes. Drain, peel and quarter.
  • Step 3

    Arrange the quarters in a single layer in a lightly oiled gratin dish and mix in the strips of sun-dried tomato. Tuck the rosemary amongst them, then sprinkle over the garlic, parsley, salt and pepper. Drizzle over the vinegar and then the olive oil.
  • Step 4

    Cover loosely with foil and bake for 50 minutes. Remove foil, baste the onions with their juices. Continue cooking, uncovered, for a further 20 minutes. Serve hot, warm or cold.

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