Jamie Oliver's World's Best Baked Onions Recipe - Food.com (2024)

7

Submitted by bluemoon downunder

"I found this recipe on The Splendid Table website. What I am posting here is an adaptation of the adaptation I found there of a recipe for Baked Onions from 'Happy Days with the Naked Chef' by Jamie Oliver. Sounds well-worth trying. Baked onions are a great accompaniment to roasts. To significantly reduce the fat content, use a low-fat or reduced fat cream."

Download

Jamie Oliver's World's Best Baked Onions Recipe - Food.com (2) Jamie Oliver's World's Best Baked Onions Recipe - Food.com (3)

photo by WeBees Jamie Oliver's World's Best Baked Onions Recipe - Food.com (4)

Ready In:
1hr

Ingredients:
9
Serves:

6-8

Advertisem*nt

ingredients

  • 4 white onions, tennis-ball-sized, peeled
  • olive oil
  • 2 garlic cloves, peeled and finely chopped
  • 4 sprigs fresh rosemary, lower leaves picked and chopped
  • 8 tablespoons heavy cream
  • grated parmesan cheese
  • sea salt
  • fresh ground black pepper
  • 4 slices pancetta or 4 slices bacon

Advertisem*nt

directions

  • Boil the onions in plenty of water for 15 minutes or until slightly tender.
  • Remove the onions from the pan and allow to cool.
  • With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
  • Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
  • Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
  • Finely chop these removed sections of the onion and add to the rest of the chopped onion.
  • Preheat the oven to 400°F.
  • Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
  • Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
  • Stir in the Parmesan and season.
  • Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
  • Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
  • Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
  • How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie.
  • I presume he is suggesting topping the baked onions with cheese.
  • When the onions are cooked right through, remove and serve.

Questions & Replies

Jamie Oliver's World's Best Baked Onions Recipe - Food.com (5)

Got a question? Share it with the community!

Advertisem*nt

Reviews

  1. I saw the programme when Jamie made these as part of Sunday lunch for pop band Jamiroquai,and made a mental note to try them one day.So I was pleased when I saw that BlueMoon had posted it.I also added some chopped bacon to the onion mixture,which was really lovely.I served this along side our Christmas roast,and it went down well.I would also recommend smaller onions,as I felt they were a little on the large side.A lovely dish,with good flavours,that looks great too.Thanks BlueMoon,I'll be doing this again.

    Noo8820

  2. This was excellent. I added some bacon lardons to the filling as well which really enhanced the flavour. I also used thyme instead of rosemary and it was fantastic. A definite keeper. Hubby went nuts for this one!

    GrumpyIrishLady

  3. I've made a no-meat version w mushrooms, seeds and cranberries, and mushroom sauce. I didn't boil the onions either-baked them in an air fryer. Delicious! thank you, sorina

    new.sorina

  4. yummy. Bacon did not crisp up at all and I removed most of it when serving. Will cook separately and mix with the filling next time. My onions were putsy to stuff, so will cut them fully in half next time. The rosemary was lovely and I will agree with Kittencal that a higher dose of garlic is in order. Overall, though, a nice, interesting dish and a great change. Thanks!

    Messy44

  5. The rosemary infused the onions wonderfully. This was a fun to make and beautifully presented dish, but it left something to be desired. I would recomend smaller onions (about half the size) because they were really just to large for one person in my opinion, also the flavor of the bacon would come through better with smaller onions. The filling was fantastic. Perhaps Pancetta would have been better than the bacon also because it didn't really crisp up at all.

    WeBees

see 2 more reviews

Advertisem*nt

Tweaks

  1. This was excellent. I added some bacon lardons to the filling as well which really enhanced the flavour. I also used thyme instead of rosemary and it was fantastic. A definite keeper. Hubby went nuts for this one!

    GrumpyIrishLady

RECIPE SUBMITTED BY

bluemoon downunder

  • 39 Followers
  • 524 Recipes
  • 140 Tweaks

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!<br><br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!

View Full Profile

Advertisem*nt

Advertisem*nt

Advertisem*nt

YOU'LL ALSO LOVE

How to Peel Peaches, 3 Ways

27 Healthy Lunches for Kids

20 Icelandic Recipes

20 Cambodian Recipes to Try at Home

View All Recipes

Jamie Oliver's World's Best Baked Onions Recipe  - Food.com (2024)
Top Articles
Latest Posts
Article information

Author: Rubie Ullrich

Last Updated:

Views: 6700

Rating: 4.1 / 5 (72 voted)

Reviews: 87% of readers found this page helpful

Author information

Name: Rubie Ullrich

Birthday: 1998-02-02

Address: 743 Stoltenberg Center, Genovevaville, NJ 59925-3119

Phone: +2202978377583

Job: Administration Engineer

Hobby: Surfing, Sailing, Listening to music, Web surfing, Kitesurfing, Geocaching, Backpacking

Introduction: My name is Rubie Ullrich, I am a enthusiastic, perfect, tender, vivacious, talented, famous, delightful person who loves writing and wants to share my knowledge and understanding with you.