 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
|
These onions are delicious and can be served with roast chicken or ?? You decide. You can cut them in an X on the stem end, about 1/2 inch deep, before roasting if you want them to caramelize. Try using different types of onions, but similarly sized so that they all cook through at the same time. These will hold in a 200F oven for 45 minutes before serving. Use leftovers in pasta, salads or with sausage and eggs the next morning. From At Home With Michael Chiarello, one of my top three favorite chefs. Ingredients:
6 yellow onions, unpeeled |
kosher salt |
1/2 cup balsamic vinegar |
freshly ground sea salt, preferably gray salt |
fresh ground black pepper |
Directions:
1. Preheat oven to 350°F.
2. Cut a thin slice off the stem end and root end of each onion, but don't peel the onions.
3. Pour a 1/4 thick layer of kosher salt in the bottom of a baking dish that is just big enough to hold 6 whole onions with about 1/2 between them.
4. Arrange the onions, stem end up, on top of the salt.
5. Roast the onions until they are dark brown in spots and quite soft when pierced with a knife, about 1 1/2 to 1 3/4 hours.
6. Meanwhile, in a small saucepan, cook the vinegar over low heat until reduced by half to form a syrup, 20 to 25 minutes. Remove pan from heat.
7. Take the pan out of the oven and with a kitchen towel, remove each onion while it is still warm and remove a layer or two of the papery skin, but leave a little skin attached.
8. Carefully cut each onion in half, through the stem end, capturing any juices released by the onions in a small bowl.
9. Arrange the split onions, cut side up, on a platter. Drizzle the balsamic syrup and the onion juices over the top and season with salt and pepper.
10. Serve warm.
|
|