Name: Whole baked red onions
Yield: 1
Ingredients: 4 large red onions skin on; olive oil for brushing; flaky sea salt to finish; 80 g walnuts (2¾ oz); 10 sage leaves rolled up and cut into really thin strips; 1 tablespoon honey; 2 tablespoons white wine vinegar; 2 tablespoons boiling water; 1 teaspoon mild chilli flakes; ½ teaspoon salt; a little freshly ground black pepper; 3 tablespoons olive oil; a few sprigs of mint leaves picked (about 15 g / ½ oz)

Whole baked red onions

0 Likes

Renowned chefs Itamar Srulovich and Sarit Packer showcase a mouthwatering vegetarian barbecue recipe from their new book, Chasing Smoke: Cooking Over Fire Across the Levant.

Ingredients:

flaky sea salt to finish
4 large red onions skin on
olive oil for brushing
80 g walnuts  (2¾ oz)
10 sage leaves rolled up and cut into really thin strips
1 tablespoon honey
2 tablespoons boiling water
1 teaspoon mild chilli flakes
½ teaspoon salt
a little freshly ground black pepper
3 tablespoons olive oil
a few sprigs of mint leaves picked (about 15 g / ½ oz)

Instructions:

Cut the red onions in half through the core, leaving the skin on. Brush with oil and grill the cut side on high heat until blackened, around 12 minutes. Flip them over, grill the skin side for 5 more minutes. Let them cool on a plate. Toast walnuts over fire for 8 minutes, crush them, and combine with other dressing ingredients except mint. Break the onions into petals, removing the outer skins, then place them cut side up on a serving plate. Just before serving, shred the mint leaves and mix with the dressing. Drizzle dressing over the onions and sprinkle with sea salt. Enjoy!

We use cookies

Similar Recipes

Spanish-style roast chicken and potatoes recipe

Baked Whole Red Snapper

Sweet potato, lentil & goat's cheese pizza

Mexican Style Spaghetti Squash

Whole baked snapper with Greek potato salad