This one-pan wonder is a new favourite in my kitchen. The onions roast down until they’re sweet and jammy, while the sundried tomatoes bring a deep savoury richness. Paired with chickpeas for fibre and feta for a creamy, salty contrast, it’s a meal that feels indulgent but is made entirely from simple, wholesome ingredients. What I love about this bake is how effortless it is. Everything goes into one dish—no need for stirring over the hob or complicated steps. Just slice the onions, add your spices and tomatoes, cover, and let the oven do all the work. The result is a deeply flavourful base that you can serve however you like: stirred through pasta, with beans or lentils, or spooned onto sourdough for a cosy, gut-friendly lunch. Thanks to the fibre-rich chickpeas, this meal is naturally satisfying and supports good digestion, while the olive oil and spinach add healthy fats and greens to balance it out.
Serve it with pasta, mix in chickpeas, or even use it as a dip with crackers. Whatever you choose, this dish will quickly become one of your go-to comforting meals.
Tips
- Caramelising made easy: Covering the onions while baking traps the steam, helping them soften and caramelise without any stirring or stovetop time. Just slice, season, and let the oven do the work.
- Use the oil from your jar of sundried tomatoes: It’s already full of flavour — a great way to reduce waste and instantly elevate the dish.
- Mandoline magic: Using a mandoline makes slicing the onions quick and even, which helps them cook uniformly. If using a knife, try to keep the slices as thin as possible.
- Foil = flavour lock: Make sure to seal the baking dish tightly with foil during the first bake to keep in moisture and allow those onions to slowly caramelise without drying out.
- Add ingredients in stages: Adding feta halfway through baking prevents it from drying out. Tossing in the spinach at the end ensures it stays vibrant and retains the nutrients.
- Versatility tip: You can mix the baked onions with chickpeas, lentils, pasta, rice, or even use it as a savoury spread on toast or crackers. It’s a great base for meal prepping too.
Swaps
Onions: Shallots or red onions work well too – both bring a slightly sweeter, softer flavour once caramelised.
Sundried tomatoes: Roasted red peppers are a great substitute – just pat them dry before chopping. You could also try semi-dried tomatoes for less oil.
Feta: A dairy-free feta alternative should give a similar salty tang.
Chickpeas: Cannellini beans or butter beans are just as creamy and delicious, and still full of fibre.
Spinach: Kale or Swiss chard are lovely options too – just chop finely so they wilt nicely into the bake.
Paprika: Smoked paprika adds depth, or swap for a pinch of chilli flakes if you like a little heat.
Garlic powder: Fresh garlic (1–2 cloves) can be used instead – mince finely and mix in with the onions.
Oregano: Try thyme or rosemary for a different herb twist – both work beautifully with the caramelised onions.
Storage
Let the caramelised onion bake cool completely, then transfer to an airtight container. It keeps well in the fridge for up to 3 days. You can reheat it in a pan over medium heat or pop it in the oven until warmed through. If it looks a little dry, just add a splash of water or oil to loosen it up.
More One-Pan Meals
Caramelised Onion, Chickpeas & Feta Bake
Ingredients
- 3 large onions sliced with a mandolin or knife
- Spices 1 tsp paprika,1 tsp garlic powder, 1 tsp oregano, 1/4 tsp salt
- 30 ml oil from the sundried tomato’s jar
- 6-7 sundried tomatoes chopped
- 60 g feta crumbled
- Big handful of chopped spinach
Instructions
- Add onions, spices, sundried tomatoes and oil to a baking tin.
- Mix and cover with some foil.
- Bake for 30 minutes and 180C then take it out * and add the crumbled feta. Mix and return to the oven for further 30 minutes.
- Add spinach and mix.
- Add 50g pasta and 1/3 can of chickpeas and mix… or anything your heart desires that day✨