Six-Onion Roast with Goat Cheese Crema

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 10

Ingredients:

10 ounce soft fresh goat cheese

3 tablespoons sour cream

2 tablespoons chopped fresh parsley

2 teaspoons chopped fresh mint

1 tablespoon chopped lemon zest

1 cup toasted ground walnuts, divided

1 garlic bulb, top removed

2 red onions, quartered, root ends intact

2 bunches green onions, trimmed, leaving 3 inches of green ends

1/2 pound cipollini, peeled

1/2 pound red pearl onions, peeled

2 sweet onions, quartered, root ends intact

3 leeks, white part only, quartered lengthwise

1/2 cup olive oil

1 tablespoon fine-grained sea salt

1 tablespoon freshly ground black pepper

garnish: chopped fresh parsley

Directions:

1. Combine first 5 ingredients in a small bowl, stirring until blended. Stir in 1/2 cup walnuts.
2. Toss together garlic and next 6 ingredients; drizzle with olive oil. Sprinkle with sea salt and pepper. Spoon mixture into a 3-quart baking pan. Bake at 400° for 25 minutes, stirring once. Dollop goat cheese mixture over onion mixture; bake 20 minutes or until onions are tender.
3. Remove from oven; sprinkle with remaining walnuts. Garnish, if desired.
4. * Cipollini are bittersweet bulbs of the grape hyacinth. They look and taste like small onions. Shallots may be substituted.

By RecipeOfHealth.com