Baked Onions with Thyme

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This elegant vegan side dish of baked onions with thyme celebrates simple, high-quality ingredients. By roasting red or white onions in a robust dry red wine like Chianti, the natural sugars caramelise to create a deep, savoury sweetness. The addition of fresh thyme provides a fragrant, earthy note that perfectly balances the acidity of the wine, resulting in a sophisticated dish that works equally well as part of a festive spread or a relaxed weekend lunch.

Hearty yet refined, these roasted onions are incredibly versatile and easy to prepare. They can be served piping hot alongside a traditional roast or enjoyed at room temperature as part of a Mediterranean-style sharing platter. This plant-based recipe is naturally gluten-free and packed with antioxidants, making it a healthy and flavourful addition to any seasonal menu.

Ingredients for Baked Onions with Thyme

6 medium red or white onions (1.6kg)
45ml fine-quality extra-virgin olive oil (preferably Tuscan)
10 fresh thyme sprigs or 1 teaspoon dried thyme
Fint havssalt efter smak
120ml Chianti or other dry red wine
60ml water

How to make Baked Onions with Thyme

Preheat oven to 204°C.

Cut a slice from both ends of each onion, then halve onions crosswise. Discard outer layers from onions, leaving about a 2 1/2-inch diameter.

Arrange onions, trimmed ends down, in an oiled 13- by 9-inch baking pan. Drizzle with oil.

Remove leaves from 2 thyme sprigs and sprinkle over onions. Season with sea salt and pepper, then scatter remaining 8 sprigs over onions. Pour wine over onions.

Bake, uncovered, in middle of oven, basting with pan juices twice during baking, 40 minutes. Add water to pan and bake until onions are browned and tender, about 50 minutes more. Serve hot or at room temperature.

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