Pandemics suck. Period. Be smart and responsible and wear a mask when you’re out and about.
Here’s an easy Food and Wine recipe that I’ve had around for about five years and just got around to making. These onions are great as a side dish or even as an appetizer. This is a good side-dish if your refrigerator or cupboards are getting bare because you haven’t been to the store.
There are no special tricks. Just follow the recipe and enjoy.
What you’ll need:
- 3 medium onions, peeled and halved lengthwise, root ends left intact
- 2T extra-virgin olive oil, plus more for brushing
- Kosher salt
- 0.5 cups chicken stock (I used a vegetable stock, which makes them vegan)
- 6 bay leaves
- 1t fennel seeds
- 0.25 cups panko
- 1.5t minced sage
What to do:
Heat your oven to 425°. Brush the onion halves with olive oil, then season with salt and arrange cut side down in an ovenproof skillet large enough to hold all the onions. Add the stock and lay the bay leaves in the pan around the onions. Cover tightly with foil and bake for about 1.5 hours, until the onions are tender.
While the onions are cooking, toast the fennel seeds in a small frypan over medium heat for about 3 minutes—they’ll smell fantastic. Transfer them to a cutting board and let them cool. When cooled enough to work with, crush the seeds and put them into a small bowl, along with the panko, sage and the 2T of olive oil. Mix well and season with a bit of salt.
When the onions are done, remove the pan from the oven and carefully turn the onions over—cut-side up (tongs work well for this). They’ll be beautifully caramelized. Spoon the breadcrumb mixture over the onions and bake uncovered, until the panko turns golden—about 15 minutes. Discard the bay leaves and serve the onions hot or warm.