Olive-Oil-Braised Red Onions with Bay Leaves
by Tamar Adler
A splash of vinegar keeps these onions tasting bright, even a little sweet and sour, and the bay leaf gives them a pleasant earthiness. They make a delicious accompaniment to grilled pork chops or steak.
Serves 4
1-1/2 lb. red onions (about 3 medium), trimmed, halved vertically, and cut into 2/3-inch wedges
3 dried bay leaves, each torn into 3 pieces
3 Tbs. extra-virgin olive oil
1-1/2 Tbs. red wine vinegar
1 Tbs. dry white wine (like Pinot Grigio or Sauvignon Blanc)
Kosher salt
Position a rack in the center of the oven and heat the oven to 375°F.
Arrange the onion wedges in an overlapping single layer in a shallow 10x15-inch baking dish. Nestle the bay leaves among the onions. In a small bowl, mix the olive oil, vinegar, white wine, and 1-1/2
Tbs. water and drizzle over the onions. Sprinkle evenly with 1
tsp. salt. Cover the baking dish tightly with aluminum foil.
Braise the onions in the oven until completely tender when pierced close to the root ends with a fork, about 45
minutes. Uncover the dish and continue to braise until all of the liquid has evaporated and the onions are darkly roasted and glossy, about 20
minutes. Remove the bay leaves and serve the onions warm or at room temperature.
Make Ahead Tips
The onions will keep in the refrigerator for up to 3
days.
Serving Suggestions
Add to a salad: Chill and toss with arugula, toasted walnuts, and lemon vinaigrette.
Stir into tuna: Chop and mix with olive-oil-packed tuna, capers, and a touch of mayonnaise.
Serve as crostini: Spread goat cheese on toasted peasant bread or baguette slices and top with the onions.
nutrition information (per serving):
Calories
(kcal):
160;
Fat
(g):
10;
Fat Calories
(kcal):
90;
Saturated Fat
(g):
1.5;
Protein
(g):
2;
Monounsaturated Fat
(g):
7;
Carbohydrates
(g):
15;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
290;
Cholesterol
(mg):
0;
Fiber
(g):
3;
photo: Scott Phillips
From Fine Cooking 115
, pp. 57-61
December 29, 2011
