Baked onions, a traditional Cypriot delight, prove that veggies can be the life of the party too! This vegan superstar, a Lenten favorite, shines both as a hearty main course and a delightful meze. Simple, delicious, and oh-so-versatile!
Photos: Nikos Chrisikakis
Baked onions: Flavorful simplicity
Print RecipeIngredients
- 2 lb (1 kg) medium-sized onions
- 4 slices of bread from the previous day or paximadia (large rusk)
- ½ cup (125 ml) of water
- 2 cloves of garlic
- 3 bay leaves
- 6 tbsp extra virgin olive oil
- 2 tbsp vinegar
- 0.5 tsp red sweet paprika
- 1 tsp sea salt
- 0.5 tsp grated black pepper
Instructions
- Peel and quarter the onions
- Preheat the oven to 350°F (180°C) degrees
- Blanch the onions for 2 minutes
- Drain well and place in a baking dish
- Crumble the bread with your hands and place on top of the onions
- Sprinkle with finely chopped garlic cloves and place bay leaves on top
- Drizzle with olive oil
- Add vinegar
- Season with paprika, sea salt and pepper
- Add water
- Place the baking dish in the oven
- Cook in the oven for approximately 40 minutes. The dish is ready when the onions are soft and have a golden-yellow color.
