Heard many, but very few people cook this vegetable as an independent dish or a garnish, and in vain about useful properties of onions. The glorified French cuisine is rich with an onions delicacy. And any festive dinner doesn't pass without this remarkable vegetable. Try to make the baked onions, its velvet and delicate flavor will surprise you. Feel the real gourmet.
It is required to you
- For 2 portions:
- 4 large bulbs
- coarse salt to taste
- 5 glasses of olive oil
- sugar pinch
- pinch of khmeli suneli
- pinch of mix of Provence herbs
- turmeric pinch
- ground white pepper on a knife tip
- 1 teaspoon of balsam or apple cider vinegar
- 150 g of a hard cheese
- fresh fennel
Instruction
1. Peel onions. Cut off a tail (if that is available) and the lower part of a bulb where roots grow. Wash a baking plate flowing water.
2. Cut a bulb on several large parts. Properly salt, mix, put a baking plate a press for 30 minutes to the cool place.
3. While onions give juice under a press, make sauce for roasting. Take the peeled (flavourless) olive oil. It is possible to use refined sunflower oil, but the taste of a ready-to-eat meal will differ. Carefully pound oil with coarse salt, sugar, mix of herbs, a white pepper, a turmeric and khmeli suneli.
4. Under the influence of salt and own juice onions have to become softer and are more pliable. Slightly wring out it and merge the turned-out liquid. Sort onions pieces hands on layers that sauce could get to intervals. Sprinkle onions balsam or apple cider vinegar.
5. Fill in onions with sauce for roasting and carefully mix. Warm an oven to 180 degrees. Evenly lay out onions with sauce in a form for roasting. It is better if the form is transparent and the dish can be served on a table directly in it.
6. Grate cheese and strew with a dense layer onions mix.
7. Bake onions within 20-25 minutes on slow fire in the top part of an oven to a golden crust. Readiness is defined by a toothpick. If onions soft, are time to take out a form from an oven if dense, take a little more. It is important not to overdo a dish in an oven, otherwise onions will turn into uniform weight and will lose the appeal and taste. It has to remain slightly crunchy.
8. The baked onions need to be strewed with fresh fennel. Give directly in a form or in wide flat portion plates hot. As the dish rather juicy, remarkably will approach it boiled potatoes. Tartare sauce will be ideal flavoring addition to the baked onions.