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Sunday, June 8, 2014

Roasted white onions with breadcrumb crust (vegan)

When you feel like making a lot out of little and taking something humble but essential to great heights, why not try out this dish? When I first saw it in Saveur's Roots of Flavor story, I fell in love with the idea. I had to try it and the results have been far from disappointing.
Although it may sound too simple or too weird, nothing can be better on a roasted slice of white onion than a topping of intensely flavored herbal breadcrumbs. Just try it :)
Recipe highly adapted from: Saveur

Last year: Three color pizza with basil, mozzarella, cherry tomatoes and avocado.
Two years ago: Violet flame (cocktail).
Three years ago: Stuffed baked avocados (Middle Eastern).

Ingredients (serves 2):
  • 2 large white onions (500 g)
  • 2 tablespoons olive oil
  • 3 tablespoons finely ground breadcrumbs
  • 15 g basil leaves (1/2 of a bunch)
  • 15 g oregano leaves (1/2 of a bunch)
  • 3 tablespoons olive oil
  • 1 clove garlic
  • salt and pepper

Preheat oven to 180 degrees C. Get the pearly white onions:

Chop off their ends, peel them and slice into 0.5 cm slices. Arrange them on a baking paper-lined tray:

Brush all of them with olive oil. Put them in the oven and bake for 10 minutes. Meanwhile blend the breadcrumbs with the herbs and garlic and 1 tablespoon olive oil in a food processor.

Remove the onions from the oven and top them with a little of the herb mixture, salt and pepper.

Return to the oven for another 10 minutes. Take out, transfer to serving plates and dig in! :)

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