Roasted onion with oregano

This is an extremely simple recipe, but with a surprising result. It is ideal to serve as a kind of warm or cold salad, and stands out for the nuances brought by the long roasting. To season it in a balanced way, we will use Bonsalt 0%.

Technical Sheet

• Estimated time: 25 minutes (plus baking time)

• Difficulty: ⭐

• Servings: 4 people

Ingredients

• ½ kg onions

• 2 heaped tablespoons dried oregano

• 5 tablespoons extra virgin olive oil

• A few drops of lemon juice

• Bonsalt 0%

Step-by-Step Professional Preparation

1. Onion preparation: Wash the onions well. Place the whole pieces (with their outer skin) on a baking tray lined with parchment paper.

2. Baking: Cover the tray with aluminum foil so they cook in their own juices. Bake at 170ºC for approximately one hour. Check that they are very soft before taking them out.

3. Cleaning: Once warm, remove the outer layers of the onions and place them on a serving dish or plate.

4. Dressing: Chop the onions to taste. Drizzle with the extra virgin olive oil and add a few drops of lemon juice for freshness.

5. Final touch: Sprinkle generously with the dried oregano and add a pinch of Bonsalt 0%. Mix well so the juices blend together.

Nutrition Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical sheet for our products.

If you have any onion left over, you can use it to mix with freshly cooked pasta; you'll see that with a little feta cheese or some anchovies you can make a quick and delicious dish. I hope you enjoy it with your guests!