Baked Red Onions with Feta and Walnuts
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

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.

Course: Side Dish
Cuisine: Middle Eastern
Keyword: Middle Eastern, side dish, vegetables
Servings: 4 people
Robin Goldstein: 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
  1. Preheat the oven to 400°F.

  2. 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.

  3. Set aside to cool slightly and place on a serving platter.

  4. 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.