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

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 255
  • fat 11g
  • saturates 6g
  • carbs 27g
  • sugars 12g
  • fibre 0g
  • protein 13g
  • salt 1.16g


  • 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


  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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