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Ingredients
8 large onions, peeled
3 tbsp olive oil
2 oz/55 g butter
2 tsp/ chopped fresh thyme
salt and pepper
7 oz/200 g/1 cup Cheddar cheese, grated
1. Cut a cross down through the top of the onions towards the root,
without cutting all the way through. Place the onions in a roasting
pan and drizzle over the olive oil.
2. Press a little of the butter into the open crosses, sprinkle with
the thyme, and season with salt and pepper. Cover with foil and roast
in a preheated oven, 350 F/180 C, for 40-45 minutes.
3. Remove from the oven, take off the foil and baste the onions with
the pan juices. Return to the oven and cook for a further 15 minutes,
uncovered, to allow the onions to brown.
4. Take the onions out of the oven and scatter the grated cheese over
them. Return them to the oven for a few minutes so that the cheese
starts to melt. Serve immediately.
8 large onions, peeled
3 tbsp olive oil
2 oz/55 g butter
2 tsp/ chopped fresh thyme
salt and pepper
7 oz/200 g/1 cup Cheddar cheese, grated
1. Cut a cross down through the top of the onions towards the root,
without cutting all the way through. Place the onions in a roasting
pan and drizzle over the olive oil.
2. Press a little of the butter into the open crosses, sprinkle with
the thyme, and season with salt and pepper. Cover with foil and roast
in a preheated oven, 350 F/180 C, for 40-45 minutes.
3. Remove from the oven, take off the foil and baste the onions with
the pan juices. Return to the oven and cook for a further 15 minutes,
uncovered, to allow the onions to brown.
4. Take the onions out of the oven and scatter the grated cheese over
them. Return them to the oven for a few minutes so that the cheese
starts to melt. Serve immediately.
