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Baked Onions with Vinaigrette

Baked Onions with Vinaigrette
YIELDS
4 servings
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Ingredients

4
medium organic, medium-sweet organic onions, unpeeled
4
handful coarse salt
1
egg yolk
½
clove garlic, finely minced
1
tsp tarragon vinegar
1
pinch Salt and pepper
½
cup grape seed oil
Lemon juice to taste
handful chopped fresh tarragon
1
handful chopped fresh thyme
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Directions

Step 1

Heat the oven to 425°F/220°C. Cut barely a sliver off the bottom of each onion so they’ll sit without rolling over. Pierce them in a few places with a sharp knife so they won’t burst during cooking. Make four mounds of sea salt in a baking dish and nest an onion in each. Bake 15 minutes. Lower the heat to 325°F/160°C and continue baking until the insides are almost applesauce soft, about 1-1/2 hours, depending on the size of the onions.

Step 2

Make the dressing: Whisk together the yolk, garlic and vinegar. Season. Beat in the oil, drop by drop, to make a thick dressing. Taste, and add lemon juice if needed. Check the salt and pepper. Stir through the herbs. Cover and refrigerate until ready to serve.

Step 3

To serve, set the onions on serving plates (leaving the salt mounds behind). Slit the onions open with a sharp knife and spoon some sauce into each until it starts bubbling up and out onto the plate. Serve.

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