Whole Onion Bake 07/04/11
Kath Fourie takes the humble onion in its entirety to make a scrumptious winter dinner. Onions are super impressive vegetables. If you think about it, onion goes into just about […]
Kath Fourie takes the humble onion in its entirety to make a scrumptious winter dinner.
Onions are super impressive vegetables. If you think about it, onion goes into just about every savoury dish we cook – from super spicy curry, to veggie burgers to pasta sauce. It’s one of those versatile, tasty veggies that we kind of take for granted as we dice and slice them into our daily fare. Recently I decided to try out the onion as a whole, using it as the main vegetable to be served with a tasty couscous and sweet basil salad. I can highly recommend this simple, warming dish, especially on days like today where the icy rain is beating against the windows and we’re certain of seeing snow on the peaks of the Drakensberg tomorrow.
Ingredients (Serves 6)
8 whole brown onions, a decent chunky size
Good swish of nice olive oil
250 ml of cream (substitute with soy cream or plain yoghurt if you like)
6 large sprigs of rosemary
Block of Parmesan-style cheese for grating [Ed’s note: In general, all Parmesan cheese is made with animal rennet. Be sure to check the ingredients. For a vegan option, check out these great vegan “cheese” alternatives.]
Preheat oven to 180C
Very simply, peel the onions and lay them in a deep baking dish so that they are quite close together
Swish on the olive oil
Pour the cream or yoghurt over the onions
Roughly break up the sprigs of rosemary and submerge them between the onions and creamy stuff
Grind on a good sprinkling of salt and pepper
Slam the dish in the oven and cook for twenty minutes
When it’s good and bubbly, take it out and grate a nice lashing of parmesan on top, then stick it back in the oven and let it cook until the onions are super soft. Some may like to grill the top a bit to get a real browning going.
Serve with brown rice, couscous and something fresh like a tomato and basil salad or shredded raw beetroot. When onions are allowed to cook slowly like this, they have sweet, delicate flavours which need to be complemented by something a little more fresh and crispy.
Text and Images Kath Fourie