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
- 1 portion "lentil-zucchini mash with nigella seeds and roasted sesame oil" (see separate recipe)
- sea salt
- freshly ground black pepper
- 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
- 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