It’s not that per se I don’t like to pick up a new cookbook and skim through the pages of mostly great looking dishes, but it’s the steady influx that to an extend is overwhelming and suffocating my desire to read any. So N.’s recent stroke of genius was to
finally categorize most of our cookbooks, which somewhat satisfies the order-loving Virgo in me :) On top I was tasked with working my way through a recent acquisition to come up with a few options for the weekend. Sneaky, sneaky. The fact that the book is now decorated with a least 12 Post-Its speaks for itself. Not sure if I ever become a whole hearted cookbook Pro like N. but I sure am making good progress…
I’ve to admit that initially this recipe forced itself upon me just because of its visual appeal. Now I would add, that it’s not only visually a winner, but overall makes a perfect appetizer: on top requiring only low maintenance and exquisitely delicious (as long as you like braised onions). They are fun to eat too, as you pick them up by their tip -especially little larger ones-, pinch them, and pop them right into your mouth.
Another yummy sounding red onion recipe can be found here!
Preheat oven to 180°C (360°F). Peel onions and place them in a fireproof casserole dish or alternatively on a baking tray. Sprinkle with half of the olive oil, the dried oregano and season well with salt and pepper – don’t be shy. For the first 40 minutes cover up with either a lid or some aluminium foil.
For the last 5 minutes, uncover, add the olives and a few fresh oregano leaves and drizzle the rest of the olive oil over the onions.
Serve with the feta cheese crumbles and a few more fresh oregano leaves for decoration.
Braised Red Baby Onions
Recipe Source: Genießen mit Gästen, Alastair Hendy, p.62
Prep time: about 10 min., braising: ~45 min.
Ingredients (serves 2):
12 red baby onions
2 tsp oregano, dried
2-3 tbsp olive oil
8-10 black olives
fresh oregano leaves (to taste)
100-150g feta cheese, crumbled
season with sea salt and freshly ground pepper