|
| |
| When roasted, the intensity of onions mellows and sweetens. Though the best onions are usually |
| available in the spring, a good selection can now be found year-round. This recipe is best with |
| small, flat cippolini onions, but Vidalia or the bigger Spanish variety will work almost as well. Don't |
| substitute the little pearl onions, as they are too small and will likely burn. (This recipe is also |
| wonderful with fennel -- just slice the fennel thin and proceed with step 3.) |
| 3 large onions (Spanish or Vidalia; if using cippolini, peel and leave whole) |
| 1 cup Parmesan cheese, grated (preferably real Parmigiano-Reggiano) |
| 2 cup extra-virgin olive oil |
| Salt and pepper to taste. |
| 1. Preheat an oven to 350 degrees. |
| 2. Peel the onions and slice into 1/2-inch rounds. |
| 3. In a sauté pan over medium-high heat, lightly caramelize rounds in a bit of olive oil, leaving them |
| whole. Season with salt and pepper. Remove and place in a single layer in an ovenproof casserole |
| or roasting pan that has been coat with oil. Just cover onions with oil, leaving the tops barely |
| 4. Place into the oven for 30 to 40 minutes, until onions are cooked through and knife-tender. |
| 5. Place a tablespoon of cheese on top of each onion and return to oven for 5 to 10 minutes, until |
| the cheese is melted and lightly browned. Do not let the cheese burn or it will take on a bitter |
| 6. Serve warm, with a drizzle of oil as dressing if desired. |
| info@barringtonsoftware.com |
| |
|
Barrington
Software Incorporated