When you are cooking, as in all activities, there’s the easy way and the hard way. And sometimes you need easy. Really, really easy. What to do with an onion? Stuff it, caramelize, cook with potatoes, make rings … If you prefer easy, the easiest, you can do this. Just put them in a baking tray and roast for 45 minutes or more. Take them out and serve with, oh, goat cheese and pesto.
Need a great pesto? Why, here is one from yesterday. A Different Pesto Path using walnuts or pecans.
This is so hearty, that it can be your meal. Add a side salad, a glass of white, and just onion the evening away.
Whole Roasted Onions with Goat Cheese and Pesto
Yield: serves 6
- 3 medium red onions
- 3 medium yellow onions
- 2 tablespoons extra virgin olive oil
- Crusty bread for serving
- Goat cheese
- Pesto [see yesterday’s post for pesto made with walnuts or pecans]
Preheat the oven to 200°C/400°F/gas mark 6. Wash the onions, but leave their skins on with the root and everything and use your hands to rub them all over with oil. Pack them snugly in a shallow baking tray and roast for 45 minutes, until charred in places and almost bursting – they should be tender inside.
Place an onion on a plate. Use a fork to begin to separate it into pieces. Side with bread. Put goat cheese on the bread, add pesto, then top one or more onion pieces.
Source: Mediterranean by Susie Theodorou [Kyle, 2018]
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4 for 1/30th second at ISO‑1600