Tuesday, April 20, 2010

Baked Onions With Pecans



Sally Fallon is an extremely talented female chef. I've been cooking from her classic Nourishing Traditions for about 2 years now, and this recipe is one of my favorites from it.

Baked Onions With Pecans
(adapted)
Serves 8

4 large onions
garlic (optional)
1 cup veggie stock
3 tablespoons butter*
1 tablespoon honey
1 teaspoon lemon juice*
1/4 teaspoon paprika
sea salt*
1/2 cup chopped pecans
*make sure you do not use too much butter, lemon juice, or salt, or else it will soak into the onions (and garlic), creating a terribly unpleasant and unpalatable, strong off-flavor

Peel onions, and slice along the equator. I like to give them another vertical slice, just so they end up as bite-size pieces. Lay them along a baking tray with their sides up. I choose to add halved garlic cloves as well. Mix stock, melted butter, honey, lemon juice, and paprika. Salt to taste. Again, make sure that the mixture is very light and subtle. Strong flavors will become even stronger when the mixture soaks into the baking onions! Pour over onions, and bake them for about an hour at 350 degrees, until onions are just tender. Sprinkle with pecans, and bake for another 10-15 minutes.

Bon Appetit!

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