Roasted Red Onions with Goat Cheese, Walnuts & Balsamic

Roasted Red Onions with Goat Cheese, Walnuts & Balsamic

Serves

4 as a side dish (or 2 very happy people as a main with salad)

Ingredients

For the onions

• 4 large red onions

• 3 tbsp olive oil

• 1 tsp salt

• ½ tsp freshly ground black pepper

• 1 tsp fresh thyme leaves (plus extra for garnish)

Filling & topping

• 120 g (about 4 oz) goat cheese (soft chèvre)

• ½ cup walnuts, roughly chopped or halved

• 1–2 tbsp honey (optional but highly recommended)

Balsamic glaze

• ½ cup balsamic vinegar

• 1 tbsp brown sugar or honey

Instructions

1. Prep the onions

1. Preheat your oven to 200°C / 400°F.

2. Peel the onions and slice them in half from root to tip.

3. Trim just a tiny bit off the root end so they sit flat, but keep most of it intact so the layers stay together.

2. Season & roast (first roast)

1. Place the onion halves cut-side up in a baking dish or on a lined tray.

2. Drizzle generously with olive oil, making sure it seeps between the layers.

3. Sprinkle with salt, pepper, and thyme.

4. Cover loosely with foil and roast for 25 minutes.

This step softens the onions and brings out their sweetness.

3. Add the filling

1. Remove the foil.

2. Gently pull apart the inner onion layers to create a little “cup” in each half.

3. Crumble goat cheese into the center of each onion.

4. Top with walnuts.

5. Drizzle lightly with honey if using.

4. Roast again (caramelize)

• Return to the oven uncovered for 15–20 minutes, until:

  • The onions are deeply caramelized at the edges

  • The cheese is soft and lightly golden

  • The walnuts are toasted

5. Make the balsamic glaze

1. While the onions finish roasting, add balsamic vinegar and sugar to a small saucepan.

2. Simmer on medium-low for 8–10 minutes, stirring occasionally.

3. Reduce until thick and syrupy (it will thicken more as it cools).

6. Finish & serve

1. Drizzle the balsamic glaze over the hot onions.

2. Sprinkle with extra thyme.

3. Add a pinch of flaky salt if you’re feeling fancy.

Serve warm.

Flavor upgrades (optional but 🔥)

• Add orange zest to the goat cheese

• Swap walnuts for pecans or hazelnuts

• Crumble a little blue cheese with the goat cheese for extra punch

• Finish with a few drops of truffle oil

What to serve it with

• Grilled chicken or steak

• Lentils or farro

• A peppery arugula salad

• Crusty bread to mop up the juices (non-negotiable)