I am on this massive veggie high at the moment. In fact, I have always been a bit obsessed with veggies. I love trying out new ways to cook and experiment with them, it’s just so cool.
My mom was a great cook, and every night she would cook a good wholesome meal and make sure we had three different colours of veggies displayed beautifully on our plates. She was a huge believer in that, and fortunately I have followed in her footsteps.
I am always on the lookout for something different. I came across the original recipe years ago and ended up removing it from the magazine and filing it in my recipe file.
I finally got to around doing them recently, and I thoroughly enjoyed them.
I often wrap individual onions in tin foil (aluminium foil) and place them in with my roast, and I always find they tend to be a welcome additive to the meal. Now, these Roasted Onions with Parmesan and Thyme are really different. They are a great vegetable side. The Parmesan cheese and thyme are subtle and honestly I think would compliment any roast meal. Super different. Super easy and super delicious 🙂
Roasted Onions with Parmesan and Thyme
Preparation time: 15 minutes
Cooking time: 45 minutes (depending on size of onions and including the baking once stuffed)
Total time: approximately 60 minutes
2 medium-sized whole onions, with outer skin on
40 millilitres grated Parmesan Cheese
40 millilitres fresh cream
6 millilitres dried thyme
salt and pepper to taste (preferably fresh ground pepper)
drizzling of olive oil
Preheat oven at 180 degrees C/356 degrees F
Cook the whole onions, your preferred way.
To boil: Place the whole onions in a pot of water with a teaspoon of salt. Once the water reaches boiling point, allow to boil for a few minutes then reduce the temperature to simmer. Allow to simmer until the onions are tender.
To roast: I cut the top off the onions and then individually wrap up the whole onion with tin foil (aluminium foil) and place on a ovenproof dish, in a preheated oven at 180 degrees C/356 degrees F, until they are tender. Test with a sharp knife. When the knife comes out easily, the onions are done.
Remove the onions from the oven. Carefully unwrap the onions, keeping the onions in the tin foil (aluminium foil). Be careful, as they are piping hot! With the help of a cloth, hold the foil and onion and then manoeuvre some of the insides (the flesh) out from the onion and place in a small dish.
Once the insides (the flesh) of the onions are out and set aside, chop the insides of the onions up into small pieces.
Then add the pouring cream slowly and mix around.
Add the Parmesan cheese and thyme to the pouring cream and chopped onion mixture. Mix to combine.
Season with salt and freshly ground pepper to taste.
Then, with a teaspoon, fill the onions with the thyme filling.
Add some extra Parmesan cheese on the top.
Sprinkle with some more freshly ground black pepper.
Drizzle a little olive oil over the tops of the onions and return the onions to the oven. (onions are still in the tin foil (aluminium foil) but not tightly wrapped, release the foil from around them)
Allow to bake in the oven for a further 30 minutes or so, or until golden brown.
Once done, take out from the oven.
NB* This recipe can easily be doubled, and measurements adjusted accordingly.