ONION*****Laura Calder's Baked Onions with Vinaigrette

By Unblond1

This was great. I had it for lunch, with some bread and some preserved lemon vinaigrette. It would work with pretty much any dressing you have on hand.

Ingredients

• 4 medium organic, medium-sweet organic onions, unpeeled
• 4 handfuls coarse salt
• 1 egg yolk
• 1/2 clove garlic, finely minced
• 1 teaspoon tarragon vinegar
• 1 pinch Salt and pepper
• 1/2 cup grape seed oil
• Lemon juice to taste
• handful chopped fresh tarragon
• 1 handful chopped fresh thyme

Preparation

Step 1

* *Heat* the Breville oven to 425°. *Cut* barely a sliver off the bottom of each onion so they’ll sit without rolling over. *Pierce* them in a few places with a sharp knife so they won’t burst during cooking. *Make* four mounds of coarse sea salt in a baking dish and nest an onion in each. (This is necessary to keep them upright) *Bake* 15 minutes. *Lower* the heat to 325°F and continue baking until the insides are almost applesauce soft, about 1-1/2 hours, depending on the size of the onions. (I did 1 1/2 hours the first time and there were still some tough spots, aim for 2 hours)

2. Make the dressing: Whisk together the yolk, garlic and vinegar. Season. Beat in the oil, drop by drop, to make a thick dressing. (n.b. it was very thick - almost like mayonaisse) Taste, and add lemon juice if needed. Check the salt and pepper. Stir through the herbs. Cover and refrigerate until ready to serve.

* *To serve*, set the onions on serving plates (leaving the salt mounds behind). *Slit* the onions open with a sharp knife and spoon some sauce into each until it starts bubbling up and out onto the plate. *Serve*.

*NUTRITION:*

* Calories - 240
* Fat - 15.0
* Sat Fat - 1.7
* Carbs - 25.3
* Fibre - 3.0
* Protein - 3.3