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Baked Red Onions with Feta and Walnuts

This side dish recipe, inspired by Yotam Ottolenghi's recipe, celebrates the natural sweetness of the onion. I realize this may be a tough sell with some people, but the red onions are quite sweet, and when roasted they taste even more delicious and make a beautiful topping for a salad with intense flavor.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Middle Eastern
Keyword: Middle Eastern, side dish, vegetables
Servings: 4 people
Author: Chef Robin


  • 4 medium red onions, peeled
  • 2 tablespoons olive oil
  • 1/4 teaspoon sea salt, plus additional for topping
  • Freshly ground pepper
  • Handful of parsley leaves, picked
  • 1/2 cup walnuts, chopped coarse
  • 1 red chile, chopped fine (optional)
  • 1 garlic clove, crushed
  • 3 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1/2 cup feta or goat cheese, crumbled


  • Preheat the oven to 400°F.
  • Cut off the tops and bottoms of the onions, slice each onion crossways into 1-inch slices and place in a roasting pan. Brush with the olive oil, sprinkle with 1/4 teaspoon salt and some pepper, and roast for 20-30 minutes, until cooked and golden brown on top.
  • Set aside to cool slightly and place on a serving platter.
  • While onions are roasting, stir parsley, walnuts, chile (if using), garlic, vinegar, oil, and sea salt together in a small bowl and spoon over the roasted onions. Sprinkle with feta or goat cheese to serve.