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B
aked Onions with Lentil-Zucchini-Mash
 

Baked Onions with Lentil-Zucchini-Mash

© Chef Oscar Umahro Cadogan

The following recipe addresses the special diet considerations for: gluten-free; low glycemic index; vegan; vegetarian; anti-cancer; cardiovascular disease; diabetes; inflammatory bowel diseases

Serves 2 as a side dish
Onions undergo an almost magical transformation when baked or sauteed for a long time at low heat. They become sweet, creamy, soft, and loose their dominating, strong taste. The onions can also be served cold and will keep for a day or two in the refrigerator.

  • 5-6 large Bermuda or Spanish onions (about 1 3/4 lbs or 800 gr), cut in half and skins removed
  • extra virgin olive oil
  • "cu"
  • 1 portion "lentil-zucchini mash with nigella seeds and roasted sesame oil" (see separate recipe)
  • sea salt
  • freshly ground black pepper


Cooking Instructions

  1. Place the onions in a dish rubbed with extra virgin olive oil and bake them for 20 minutes in a 475° F (250° C) hot oven. Turn the heat down to 300° F (150° C) and bake for another 15 minutes. Switch the heat off, pour
  2. Remove the dish from the oven and serve the hot onions each topped with a large dollop of lentil-zucchini-mash and sprinkled with sea salt and freshly ground black pepper to taste.


Note: Measurements are provided in both U.S. and European/metric units.

Photo © Rene S. Riis
Foodstyling: Kille Enna

 
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