Gather your friends for a relaxed evening – these baked red onions are special but simple to prepare, so you won’t be stuck in the kitchen
Prep:15 mins
Serves 6
6 medium red onions, halved2 tbsp olive oil85g salted butter, cut into cubes10g oregano sprigs3 garlic cloves, finely grated1 tsp nigella seeds300g ricottacrusty bread, to serve
STEP 1Heat the oven to 160C/140C fan/gas 4. Put the onions cut-side up on a large baking tray, leaving space between each. Drizzle over the oil and dot over 35g of the butter. Season well. Scatter over half the oregano sprigs, then turn the onions over and add 100ml water to the tray.STEP 2Roast for 1 hr, then turn the onions over so they’re cut-side up and roast for 30 mins more until caramelised, soft and jammy – a knife should go through them easily. Add a splash of water and scrape up any caramelised bits. Leave to cool slightly.STEP 3Meanwhile, melt the remaining 50g butter in a small saucepan over a medium heat, stirring until it starts to brown and smell nutty. Pick the leaves off the remaining oregano sprigs and finely chop, then add to the saucepan along with the garlic, nigella seeds and some seasoning. Cook for 2-3 mins until fragrant. Remove from the heat and pour into a heatproof bowl or jug.STEP 4When you’re ready to serve, season the ricotta lightly with salt, then spread over a large serving platter. Arrange the onions on top, pouring over any roasting juices, then drizzle over the buttery sauce. Serve with crusty bread.
