Baked Red Onions with Ricotta Cream

• red onion↗6 шт., середніх

  cut in half

• olive oil↗2 ст. л. tbsp
• salted butter↗85 г g

  cut into cubes

• oregano leaves↗10 г g
• garlic cloves↗3

  finely grated

• black cumin seeds↗1 ч. л. tsp
• ricotta↗300 г g
• crusty bread↗

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 160 °C (140 °C for convection) or set gas setting 4. Arrange the onions cut side up on a large tray, leaving space between them. Drizzle with olive oil, distribute 35 g of butter in drops, season with salt to taste and half of the oregano leaves. Flip the onions, pour 100 ml of water into the tray and place in the oven.

2. 2

   Bake for 1 hour, then flip the onions cut side up again and bake for another 30 minutes until they caramelize, become soft and almost jam‑like – they can be easily cut with a knife. If needed, add a little more water and scrape up the caramelized bits. Let the onions cool slightly.

3. 3

   Meanwhile, in a small saucepan melt the remaining 50 g of butter over medium heat, stirring constantly until it browns and develops a nutty aroma. Remove the leaves from the remaining oregano stems, chop finely and add to the butter together with the garlic, black cumin seeds and a pinch of salt. Cook for 2‑3 minutes until fragrant. Remove from heat and transfer to a heat‑proof bowl.

4. 4

   When ready to serve, lightly season the ricotta with salt, spread it on a large plate, place the roasted onions on top, drizzling them with the juices left from baking, and pour over the prepared butter sauce. Serve with fresh crusty bread.