Oven-Braised Red Onions, Garlic and Rosemary

Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This dish is simple and versatile. It can be eaten as a warm starter on grilled crusty bread with a creamy goats’ cheese, or served alongside roast meat or grilled fish. Onion rings cooked the same way are delicious served cold, tossed through a salad.


  • 6 medium red onions
  • 12 cloves garlic, unpeeled
  • 2 tablespoons fresh rosemary leaves
  • 125 ml(4 ¼ fl oz) balsamic or red wine vinegar
  • 250 ml(8 fl oz) extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper


    Preheat oven to 200°C/400°F/Gas Mark 5. Cut onions into quarters through the root, then peel off skin. Place in a ceramic roasting dish with all remaining ingredients and mix well. Cover tightly with a lid or foil and roast 1 hour, then remove foil and roast a further 10 minutes. You can eat the onions straight away or leave them to cool in their juices. They keep, covered, in the fridge for 5 days.