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).

Recipe – Baked Feta

Amount: 2 portions
Prep time: 10 minutes preparation, 30 minutes baking time

2 onions, about 100 g
2 garlic cloves
1/2 jar sun-dried tomatoes preserved in oil
20 g walnuts
2 tbsp from the oil the tomatoes are preserved in
1 tsp honey
1/2 tsp salt, pepper and mediterranean herbs (I use thyme and oregano)
150 g Feta
Salad of your choice (for example romana salad with carrot, cucumber and bell pepper stripes and an oil-vinegar-dressing)

Peel the 2 onions, halve them and cut them in fine stripes. Put them in a small oven-proof pan.

Peel 2 garlic cloves and cut them into small pieces. Add to the pan as well.

Crumble 20 g of walnuts in the pan.

Cut half of the tomatoes in the jar in fine stripes and place them in the pan as well (including all oil now on the cutting board).

Add 2 tbsp of the oil the tomatoes are preserved in as well as 1 tsp honey and 1/2 tsp of each salt, pepper, and mediterranean herbs. Stir everything together braking the onion pieces apart from each other.

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

Put the pan in the oven and heat it to 200° C (390° F, upper- and lower heat). Bake for 30 minutes.

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. 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.