Roasted Onion Salad
MAKES: 4 to 8 servings
TIME: At least 1 hour, largely unattended
As in Green Salad with Caramelized Onion-Thyme Dressing, the cooked onions here are so sweet you have to add something strong tasting. Vinegar is an obvious choice, of course, but also nice is a bed of arugula (you could use another bitter green, like watercress) with a touch of raw garlic. And don’t forget the salt!
You can use any member of the allium family here (onions, leeks, shallots, or garlic) or just a single type. But a combination is kind of cool.
2 medium to large red onions, peeled, roots left on, and halved vertically
2 medium to large white onions, peeled, roots left on, and halved vertically
8 scallions, trimmed
8 shallots, peeled, roots left on
8 large cloves garlic, peeled
Several sprigs fresh thyme
1/4 cup plus 2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1/4 teaspoon minced garlic
4 cups arugula or watercress
2 tablespoons good balsamic or other vinegar
01 Preheat the oven to 375В°F. Combine the onions, scallions, shallots, whole garlic, and thyme in a roasting pan or casserole. Toss with 1/4 cup of the oil and some salt and pepper. Cover with foil (or a lid) and roast, shaking the pan occasionally, until the vegetables are quite tender, at least 30 minutes. Uncover and raise the heat to 425В°F, then continue to roast, stirring and shaking, until the vegetables are very tender and beginning to brown, at least 15 minutes more. Cool to room temperature. (You can prepare the recipe in advance up to this point; cover, and refrigerate for up to 2 days, but bring it back to room temperature before proceeding.)
02 Toss the cooked vegetables with the raw garlic and place them, in a mound, on the arugula. Drizzle with the remaining 2 tablespoons olive oil and the vinegar and toss lightly. Taste, adjust the seasoning, and serve.
