Monday, August 25, 2008


Sunday morning we were walking through our local farmers' market. It was a usual stroll through until I spotted the biggest red onion I'd ever seen. I'm not sure the photo does it justice. Maybe it's just me but I've never seen anything like this in my local supermarket.
As soon as I made my way over there I realised that the whole stall was just onions and lots of them in all shaped and sizes. Depending on which onion you are selecting, you can find onions all year round. You should pick your onions that appear to be heavy for their size. The skin should be dry and papery. There should be no soft spots or black spots, indicating mildew from moisture. Not good!.
This recipe came about from talking to Denis who works at the market. He said some of his customers suggested this technique which is similar to roasting garlic.
The variety I used were Bermuda onions. They're small and firm but when you roast them, man they're good. The flavor is not only sweet from adding the balsamic but the natural sugars will come out during cooking. You'll also get a little tartness when you bite in. The combination is brilliant.
Bermuda onions
good drizzle olive oil
drizzle balsamic vinegar
crushed black pepper
That's it. Lay them in the foil unpeeled with the ends trimmed. Pour the olive oil and balsamic over and wrap them so they steam which will sweeten them while cooking. Pop in the oven @ 375 degrees for 45mins. or until they're soft. As soon as they cool a little, the skin will fall right off and eat as is. They were unbelievably sweet and juicy. Fantastic.

1 comment:

David Hall said...

Hi Gavan. Baked onions mate - delicious! They look ace.