Baked red onions with ricotta
SERVES 6 PREP 15 mins COOK 1 hr 45 mins EASY V
6 medium red onions, halved
2 tbsp olive oil
85g salted butter, cut into cubes
10g oregano sprigs
3 garlic cloves, finely grated
1 tsp nigella seeds
300g ricotta
crusty bread, to serve
Heat the oven to 160C/140C fan/gas 4. Put the onions cut-side up on a large baking tray, leaving space between each. Drizzle over the oil and dot over 35g of the butter. Season well. Scatter over half the oregano sprigs, then turn the onions over and add 100ml water to the tray.
