Between the deer and Harry my onion crop has been decimated. And the ones that haven't (yet) been picked out of the ground have had their tops eaten by one of the aforementioned culprits.
So I decided to harvest the meager few and start afresh. Now I have a roasting pan filled with red, yellow and white onions and a few shallots to mix in.
After a quick consult with the cookbooks I decided on:
Roasted Onion Schmear3 cups onion, chopped to 2 inch cubes (how do you chop onions into cubes, they're round, I don't know, just quarter them...)
10 cloves garlic
1/4 cup olive oil
1/4 cup balsamic vinegar
2 anchovies or 2 Tbsp anchovy paste
2 Tbsp chopped fresh rosemary
salt
pepper
Place onions and garlic in a roasting pan and drizzle with olive oil. Roast in a 300F oven for 50 - 60 minutes or until they are soft to touch. Put all ingredients into a food processor (or use a hand blender) and whir until smooth.
~adapted from "caprial's soups and sandwiches"
So, so good. Creamy and tangy with a woodsy flare from the rosemary. This is delicious with eggs in the AM or a toasted tomato sammy at lunch.
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