Day 132: Roasted Red Onion Salad

  • The cooking technique is unusual: broiling the onions, skins on.
  • The ingredients are unusual: onion, raisins and capers.
  • So MUCH onion is unusual: to my mind, it's more relish than salad.
And I do think that it will be good, once the onions are more fully cooked. As is, it is just too much onion. (And imagine one's breath!) But there is also something quite wonderful about the sweet currants and the salty capers against the rich onion.

In the next few days, I'll cook-cook-cook down the onions, then try again. I suspect it'll be delectable. Watch for an update ...

[8/30 Update, after cooking and cooking and cooking, the onions no longer look so pretty but are edible. If you really like onion, you just might love this salad.]

Hands-on time: 5 minutes to start, 5 minutes to finish
Time to table: 2 hours
Serves 8

2 pounds red onions

2 tablespoons olive oil
1 tablespoon currants
1 tablespoon capers
Salt & pepper

Preheat the broiler, moving the rack if needed so onions will be 2 - 3 inches from the flame. Wash the onions but do not peel. Broil for 10 minutes, then turn and broil another 10 minutes. (Next time I might halve the onions and broil them for 30 minutes. Or saute them in a pan.)

While the onions cook, mix the remaining ingredients in a large bowl.

Let the onions cool until cool enough to handle, about 20 minutes. Remove the tips and the skins. Cut in half vertically, then slice thin along the vertical line. Stir into the olive oil mixture. Let onions marinate at room temperature for at least an hour and up to 24 hours.

Serving suggestion: Line a serving dish with salad greens, spoon onions over. Good with grilled meat and roast turkey.

Per Serving: 78 Cal (38% from Fat, 5% from Protein, 57% from Carb); 1 g Protein; 3 g Tot Fat; 0 g Sat Fat; 12 g Carb; 2 g Fiber; 26 mg Calcium; 0 mg Iron; 35 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point

My Kitchen in Spain
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.