4 large Kennedy’s White or Red Onions, peeled
Half a 125g ball of light mozzarella, roughly chopped
85g cheddar, grated
2 tbsp olives, halved
50g roasted red peppers from a jar, drained and roughly chopped
1 garlic clove, crushed
50g breadcrumbs leaves from a few thyme sprigs
Cheesy Baked Onions
Heat oven to 220°C/fan (200°C/gas 7). Halve each onion through the middle. Microwave in pairs for 4 mins on High until soft. Remove the middles of the onions, leaving about 3 outer layers in place, like little bowls.
Blend the onion middles in a food processor until pulpy. Mix with the mozzarella, half of the cheddar, the olives, peppers, garlic, crumbs and most of the thyme, then season well. Spoon the filling into the onion cases and transfer to a baking dish. Sprinkle with the remaining cheddar and thyme, then roast for 15 mins until hot through and golden.