Slow-roasted onions

Slow-roasted onions

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  • 4
  • Easy
  • Meat-free
  • 5 minutes
  • 1 hour 15 minutes
  • Monis Pale Dry Sherry

For a vegan option, substitute the Parmesan with Woolworths’ vegan hard cheese and omit the butter. And for a more substantial side, add thinly sliced potatoes or butternut to the onion bake.


  • 6 onions, halved
  • 3 T olive oil
  • 3 T butter
  • 3 T sherry vinegar
  • 1/2 cup vegetable stock
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 100g macadamias, toasted and crushed
  • 50 g Parmesan, grated

Cooking Instructions

1. Preheat the oven to 180°C. Place the onions in a deep baking tray, then top with the olive oil, butter, vinegar, stock and seasoning.

2. Cover tightly with tin foil and roast for 1 hour. Place under the grill for the last 15 minutes. Top with the Parmesan and macadamias before serving.

Find more vegetarian recipes here. 

Photographs: Jan Ras
Production: Bianca Strydom
Food Assistant: Marcelle de Wet

Bianca Strydom Recipe by: Bianca Strydom
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Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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