Onions are cheap and available in any season, easy to prepare and perfect as a side-dish as well as a second course. We have seasoned them with aromatic herbs and Italian Speck ham from South Tyrol.
Serves: 4 | Preparation time: 10 minutes | Cooking time: 20-25 minutes
- White onions: 8
- Garlic : 1 clove, peeled
- Speck Ham: 50 g
- Wild Fennel leaves: 1 sprig
- Thyme, fresh: 1 sprig
- Dried Oregano: a teaspoon
- Sage: a couple of leaves
- Extra virgin olive oil (EVOO): 2 tbsp
- Pecorino, grated: about a tablespoon
- Salt and pepper: to taste
Preheat the oven to 160° Fan-Oven / Gas Mark 4 / 350 F.
Mince Speck ham finely. Chop finely garlic clove along with wild fennel and thyme, add dried oregano and a pinch of salt and black pepper.
Clean and peel the onions, cut a cross on top of each onion and place them in a saucepan full of salted boiling water for about 6/7 minutes.
Grease the bottom of a baking dish and place the onions. Top each onion with a generous amount of garlic and herbs mixture, grated Pecorino, diced Speck ham and a drizzle of with olive oil.
Bake for about 20 minutes to 160° Fan-Oven / Gas Mark 4 / 350 F.
For a crisp surface place your dish on the top tray.
Allow the onions to cool at room temperature before serving.