The Onion must be the all time winner of the category ‘Best Performance of a Vegetable In a Supporting Role’, often present, working silently together with the rest of the team to achieve a good result, never complaining, just toiling on without getting any particular credit for it. But today, the Onion will have the leading role here on this screen because it/she/he deserves it! So it is with great pleasure I proudly present a recipe with onions and only onions (well a little bit more but only to make a bit of a background):
As spring is rolling in here, I slowly begin find more and more fresh products when I buy vegetables and the other day I bought a bunch of fresh onions, slim yes, but still fresh onions and I felt a strong urge to give their delicate taste free play. So this is what I ate with some rustic bread…
CIPOLLE FRESCHE GRATINATE CON TIMO E POMODORI or OVEN BAKED FRESH ONIONS WITH TOMATOES AND THYME
1 bunch of fresh onions
Tomato sauce
Thyme, I used fresh, you use what you find
Salt
Olive oil
- Clean the onions, cut off the green part, if you want, you can use that to but I usually use it when I make stock.
- Put the onions in a ovenproof dish, pour some olive oil over and then sprinkle salt on the whole.
- Pour some tomato sauce over, not too much, you don’t need to drench it.
- Sprinkle thyme over the onions and bake in a pre-heated oven (175° centigrades) until they are soft and have become golden.
0 comments:
Post a Comment
I have become the a bad blogger because I either forget or I don't have the time to answer your comments but that does not mean that I don't read or appreciate them, quite the opposite really. The generosity that shines through what you write and the fact that you take the time to comment on my posts makes my blogging worthwhile so Thank You for what you do for me and please keep on commenting!