Onions are usually relegated to supporting roles in cooking, and I am always trying to find ways to make them the “star”. The inspiration for this came from a Silver Spoon cookbook, and this recipe definitely does that. Like onions in recipes, this dish could go with most anything. It is a little sweet, a little savory, without being “oniony”. The onion shows various shades of purple, and the shape of the wedges lend themselves to nice arrangements on the plate. If you like onions in the least, try this dish. It doesn’t hurt that it is quite easy. The hardest part is peeling the onions. Be sure to use a sharp knife for this. This dish is popular with kids.
INGREDIENTS:
4-6 medium sized red onions (around 3 inches) 1-2 tablespoons olive oil such as Arbequina (Nothing too peppery, but something with a pronounced flavor) 1-2 tablespoons Balsamic vinegar (This is a good recipe to use a better vinegar for, something a little more viscous and aged) 1 teaspoon or less of large flaked salt such as Maldon or Murray River, or other large grain salt 2 tablespoons sprouted or toasted almonds, coarsely chopped
METHOD:
Heat the oven to 450°F.
Place the onions in a large sheet of foil and wrap tightly. Place in an oven-proof dish and cook in the center of the oven for 1 hour.
Remove the packet from the oven and open, being careful to avoid the steam.
Using a very sharp knife, halve the onions through the root, and then place the onions cut side down on the cutting board. Slice off the feathery tip down to the top of the onion. Grab a corner of the peel, and being careful not to get the onion, peel towards the root. The root will come off with the peel. Slice the onion through the root area into 3 or 4 wedges. Arrange the wedges on a platter or individual plates, and lightly drizzle with the olive oil, then a very little of the vinegar. Sprinkle each wedge with a few grains of salt (They are there for crunch and to add little sparks of flavor contrast to the silky richness of the onions.) Scatter lightly with the almonds.
Serve hot or room temperature.
Chef’s Notes:
A drizzle of orange juice would be nice with this recipe as I think orange goes well with onion and balsamic vinegar. You could add herbs such as thyme or rosemary to the foil packet when roasting to perfume the onions, or you could sprinkle with minced fresh thyme when plating.
Serves: 4
Source: Chef Andrew E Cohen
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