CookEat Recipe
Baked Spanish Onions
Six Spanish-onion halves baked under garlic, parsley and lemon butter, then finished with fresh bread crumbs.
Method
Steps
Step 1
Preheat a conventional oven to 180°C. Peel three medium sound Spanish onions, trim a small piece from both ends, halve them crosswise and arrange the six halves cut side up in an oven-safe baking dish.
Step 2
Mix one ounce butter with half a finely chopped garlic clove, one teaspoon chopped parsley, one saltspoon salt, one saltspoon pepper and the juice of half a sound lemon. Spread all of this butter evenly over the six cut faces.
Step 3
Cover with a lightly buttered sheet of food-grade baking parchment rated for at least 180°C, trimmed to fit inside the dish. Bake for about thirty-five minutes, basting frequently with the pan juices. Continue this covered stage as needed until the onion centres are tender when pierced, keeping the onions intact and preventing the juices from scorching.
Step 4
Remove the paper, sprinkle the two tablespoons fresh bread crumbs evenly over the six halves and baste well with the pan juices. Bake uncovered for about ten minutes more, until the crumbs are golden and the onions tender. Serve in the same dish.
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