Onions are amazing. I honestly don’t think this can be said often enough. They are healthy, cheap, versatile and utterly delicious, especially when they’re roasted in the oven like in this recipe. With a crisp outside and an incredibly sweet and juicy centre, these onions are simply irresistible and don’t need much more than a little sea salt and cracked black pepper. Of course, some soft goat’s cheese and a handful of juicy pomegranate seeds also make a welcome addition, but they are merely the support act: the onion is the star of the show here. The original recipe by Yotam Ottolenghi also includes a walnut and chili pesto, but while it looks visually appealing and provides an extra bit of crunch, I personally don’t think it adds a lot in terms of flavour. Why not keep it simple, right? Do as I do and serve with some herby couscous with plenty of fresh mint and parsley and show that oniony goodness the appreciation it deserves.
Ingredients (for 2):
4 large red onions
some soft goat’s cheese
a handful of pomegranate seeds
for the couscous:
1 small cup of couscous
1 small cup of stock
2 garlic cloves
large handful of parsley, finely chopped
large handful of mint, finely chopped
- Heat the oven to 200-220 degrees celcius.
- Peel the onions and slice them in 3 thick slices.
- Arrange the slices on a baking tray, drizzle with olive oil and season with salt and pepper and bake for 35-40 minutes.
- Boil some stock, add the couscous, take the pan off the fire, put a lid on it (and a tea cosy if possible) and leave to infuse.
- Gently sautee the finely chopped or pressed garlic in a bit of olive oil.
- Stir the couscous with a fork to remove any lumps and add it to the pan along with the fresh herbs. Fry for a few minutes.
- Arrange the onion slices on two plates and garnish with crumbled soft goat’s cheese, pomegranate seeds and a little leftover parsley if you want. Enjoy!