Foodistini Rezept Gebackener Feta mit getrockneten Tomaten karamellisierten Zwiebeln
Savoury Recipe

Baked Feta with sun-dried tomatoes and caramelized onions

In my one room-studenten-apartment I did not have an oven for 4 years in my tiny kitchen row. I really missed being able to prep something and just put it in the oven. One tries to get by, for example one can try making bread in frying pans (not that successful) or just visit friends with ovens (a very good alternative). But now that I own an oven again, it still feels luxurious to enjoy something quickly prepared after a half hour of baking time (that one can use to relax…or, to clean up to be honest) warm and hot from the oven. Without stirring the entire time (yes I am talking about you, caramelized onions). Or constantly checking if it is done yet (and now I mean you chicken).

Foodistini Rezept Gebackener Feta mit getrockneten Tomaten karamellisierten Zwiebeln

And that is why I enjoy it time and time again anew, wenn I can bake something, be that sweet or hearty. The small joys in everyday life. And to these I would definitely count this easy, mediterranean salad topping of warm feta cheese, sun-dried tomatoes and slightly caramelized onions. Feta has the wonderful advantage of getting warm and thus turning a simple salad into more of a dinner. But it won’t melt completely in the pan, so that you do not end up with a firm cheese-plate on top but instead small nuggets for each bite.

Now that the move is done and everything renovated and furnished, it is the perfect meal for summerly temperatures on the new balcony. The blog will continue as normal, now that I’ve got time and a free mind again. And for everyone worried, that I might have to change my blog name now that I got a bigger kitchen to play in: don’t worry, I didn’t grow and am still tiny, so it still fits.

Foodistini Rezept Gebackener Feta mit getrockneten Tomaten karamellisierten Zwiebeln
 


Recipe – Baked Feta with sun-dried tomatoes and caramelized onions

 
Amount: 2 Portions; Time: 10 minutes preparation, 30 minutes baking time
 

Ingredients:

  • 1/2 jar sun-dried tomatoes preserved in oil
  • 2 onions
  • 3 tbsp from the oil the tomatoes are preserved in
  • 1/2 tsp salt, pepper, mediterranean herbs (I use thyme and rosemary)
  • 200 g Feta
  • 1 tsp honey (or sugar)
  • Salad of your choice (for example romana salad with carrot, cucumber and bell pepper stripes and a simple oil-vinegar-dressing)

 

Recipe – Baked Feta with sun-dried tomatoes and caramelized onions

 

Preheat the oven to 390° F (200° C, upper- and lower heat).

Cut half of the tomatoes in the jar in fine stripes and place them in a small oven-proof pan (including all oil now on the cutting board).

Peel the 2 onions, halve them and cut them in fine stripes. Put them in the casserole pan as well.

Now add 3 tbsp of the oil the tomatoes are preserved in as well as 1/2 tsp each of salt, pepper and your choice of mediterranean herbs. Stir everything well together.

Place the feta in the middle of the pan and cover with about a third of the tomato-onion-mix.

Drizzle 1 tsp honey evenly over the top and place the pan in the middle of your oven (390° F, 200° C, upper- and lower heat).

Bake for 15 minutes, then stir the tomato-onion-mixture, cover the feta again and bake for 15 minutes more.

Half the finished feta. Place one half each of the contents of your pan as a topping on the 2 prepared salads.

 

We never tried storing a portion of this dish. I am not sure how well it would reheat (let me please know in the comments if you tried that). My tipp would be to half the feta and prep it in 2 pans. Bake one while the other is stored in the fridge overnight. Advantages: 1. the herbs and the oil can flavor the feta and 2. you can be sure it will turn out great when you bake it the next day.

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