This is a delicious and interesting side dish using baked onions drizzled with a flavoured herb butter. The onions bake away in a tightly-packed foil parcel down to a sweet, roasted flavour and the thyme butter lifts it to a sensational level!
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Carbs 5.9g | Fat 14g | Protein 0.9g
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DID YOU KNOW that I am also the author of two cookbooks! My first book KETO KITCHEN (published by Kyle Books London, 2020) is available worldwide and has consistently remained one of the best-selling low carb cookbooks in the UK. My second book LAZY KETO KITCHEN (2021) is coming out this summer, and is now available to pre-order.
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Baked Onions with Thyme Butter (Keto)
For the thyme butter
- 50 g unsalted butter, softened (room temperature)
- 2 tsp fresh thyme, picked leaves
- 1 clove garlic, peeled and crushed
- sea salt flakes
For the onions
- 2 large onions, peeled and halved
- 4 tsp olive oil
- fresh thyme, picked leaves (optional garnish)
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Start with the butter. Pick the leaves off several thyme sprigs until you yield at least two teaspoons full. This can be easily done by simply running your fingers gently down the stalk in the opposite direction of the leaves' growth.
- Add the leaves to the softened butter (which is simply butter left at room temperature for several hours). Use a garlic press to crush the garlic cloves into the bowl. (NOTE: I used a garlic press here to ensure I only yielded the lovely inner garlic flesh. Discard the bits left in the press between crushing each clove.)
- Season the butter with salt and combine well before tipping out onto a sheet of cling film. Roll the butter in the cling film to form an even-sized 'mini log'. You will be slicing them into 4 thick discs later, so estimate here). Twist the ends and place in the fridge to set firm for at least 40 minutes while you preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- For the onions, place the peeled and halved onions into 4 individual squares of strong aluminium foil. Drizzle a teaspoon olive oil into each halved onion and ensure they are well coated. Season with salt and wrap tightly so you are left with 4 little foil parcels.
- Place onto a baking tray and bake in the oven for 45 minutes.
- Just before the onion's time is up, remove the little log of butter from the fridge, unwrap the cling film and slice into 4 even-sized thick discs.
- Carefully unwrap the onions and discard the foil. Place the butter pieces onto the flat side of the hot onions (to melt) and scatter over any additional fresh thyme.
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Nutritional Information per serving
Calories 154Kcal / 644kJ
See all the Side Dishes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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