Slow Roasted Onions with Tea

Slow Roasted Onions with Tea

A side dish deserves as much glory as your main dish. The side dish not only gives oomph to the table setting, it also adds to a gorgeous delicious aroma and the slow roasting really caramelizes within its juices and the aid of the healthy Moringa Green by Chai Diaries. This blend has the goodness of Moringa leaves, tulsi and fennel seeds – three powerhouses when it comes to the body.

I always cold brew my teas, and this is a perfect way to use up some leftover – while packed with flavour, it also helps avoid using extra oil into the cooking.

I combine this tea with some honey, spices, ginger and garlic paste and add some more fennel seeds on top. This is added to onions wedges and slowly roasted in the oven for 45 minutes. This dish requires minimal prep and you can also go ahead and add in some baby carrots, tofu, paneer, and other veggies to make it a whole vegetable dish. These onions work beautifully with a main meat dish, added on to salads, omelet, sandwiches (imagine a grilled cheese with these!!).

Go ahead, give these a go!

The Recipe
Serves Serves: 2 | Prep Time: 30 mins | Cook Time: 45 mins


  • ½ cup cold brewed Moringa Green tea by Chai Diaries
  • 1 tbsp honey
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp salt
  • 1 tsp red chili flakes
  • 1 bay leaf
  • 1 tsp ground cumin
  • 1 tsp fennel seeds
  • 1 tsp carom seeds (ajwain)
  • 1 tsp garam masala
  • 3 onions, cut into wedges


  • Preheat the oven to 220C
  • In a medium baking tray, combine the tea, ginger, garlic, honey, salt, chili flakes, spices and seeds
  • Place the onion wedges and stir to coat
  • Bake for 45 minutes, until well roasted and caramelized
  • To serve: drizzle some more honey on top (optional)
  • Serve as a side to rice dishes, meat dishes, parathas, stuffed breads, sandwiches, eggs…

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.