Vegetarian mains
Baked onions with sun-dried tomatoes and rosemary
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.
Ingredients
- 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
Method
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Step 1
Preheat oven to 150°C/Gas 2.
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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.
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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.
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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.
