Many have heard about the beneficial properties of onions, but few people cook this vegetable as an independent dish or side dish, but in vain. The renowned French cuisine is rich in onion delights. And no holiday dinner goes by without this wonderful vegetable. Try to cook baked onions, its velvety and delicate taste will surprise you. Feel like a real gourmet.
It is necessary
-
- For 2 servings:
- 4 large onions
- coarse salt to taste
- 0.5 cups olive oil
- pinch of sugar
- a pinch of hops-suneli
- a pinch of a mixture of Provencal herbs
- pinch of turmeric
- ground white pepper on the tip of a knife
- 1 teaspoon balsamic or apple cider vinegar
- 150 g hard cheese
- fresh dill
Instructions
Step 1
Peel the onions. Cut off the tail (if any) and the bottom of the bulb where the roots are growing. Wash under running water.
Step 2
Cut the onion into several large pieces. Salt well, mix, put under a press for 30 minutes in a cool place.
Step 3
While the onions are juicing under pressure, prepare the baking sauce. Take refined olive oil (odorless). Refined sunflower oil can be used, but the taste of the finished dish will differ. Rub the butter thoroughly with coarse salt, sugar, herbal mixture, white pepper, turmeric and suneli hops.
Step 4
Under the influence of salt and its own juice, the onion should become softer and more pliable. Squeeze it out slightly and drain the resulting liquid. Separate the onion slices into layers with your hands so that the sauce can fall into the gaps. Drizzle balsamic or apple cider vinegar on the onions.
Step 5
Pour the baking sauce on the onion and mix thoroughly. Preheat oven to 180 degrees. Place the onion and sauce evenly in a baking dish. It is better if the form is transparent and the dish can be served on the table right in it.
Step 6
Grate the cheese on a coarse grater and sprinkle the onion mixture in a thick layer.
Step 7
Bake the onions for 20-25 minutes over low heat at the top of the oven until golden brown. Readiness is determined with a toothpick. If the onion is soft, it is time to remove the form from the oven, if it is dense, hold it a little longer. It is important not to overexpose the dish in the oven, otherwise the onion will turn into a single mass and lose its attractiveness and taste. It should remain slightly crispy.
Step 8
Sprinkle the baked onions with fresh dill. Serve hot in a pan or in wide flat serving plates. Since the dish is quite juicy, boiled potatoes are perfect for it. Tartar sauce is an ideal flavoring addition to baked onions.
