Mon mari loves onions.
It’s the reason I plant them.
We both love the ‘blooming onion’ which one finds in the US….
But, as I don’t deep fry anything and I really don’t need an onion with 3,000 calories, I do it a bit differently.
I finished this with a Honey – Balsamic Vinaigrette and some crisp Bayonne ham.
We had it as a first course, but you could skip the ham and have it as a side dish.
Roasted Red Onions with Crispy Ham
Total time: 50 minutes
- 2 large red or sweet onions
- 2 slices ham – Prosciutto, Bayonne or other dry-cured ham, torn into large pieces
- 1 tsp olive oil
- 3 tbs ricotta cheese
- 1 tbs dry-cured Greek olives, chopped
- 1 tsp dried oregano
- 3 tbs good olive oil
- 1 tbs Balsamic vinegar
- 1 tbs Dijon-style mustard
- 1 tbs honey
- Cut each onion from the top into 6 sections, cutting about 4/5ths of the way to the bottom or root end.
- Using a small spoon, take out the center of each onion, about 1″ (2.5cm) across…. Just big enough to put the ricotta.
- Combine the ricotta, olives and oregano.
- Spoon the mixture into the onions pressing it down to fit.
- Put the onions into a small baking dish, deep enough that the onions can be covered.
- Whisk the vinegar, mustard and honey together.
- Slowly whisk in oil until it’s combined and thick.
- Drizzle 1 tbs of vinaigrette over each onion
- Cover the dish with a lid or foil.
- Bake, 375F (185C) 40 minutes, or until tender when pierced with a sharp knife.
- 5 minutes before onions are done:
- Heat 1 tsp oil in a medium skillet. Add ham and fry until crisp.
- Remove onions and put on 2 plates.
- Drizzle remaining vinaigrette over the top, garnish with ham and serve.
As I was looking through the photos for house updates I ran across these….
I thought I would share a dose of cute with you to start the weekend.
I’d forgotten I had them. I didn’t take them myself. Our friend in Spain did, and I downloaded them last year we were there…. Then promptly forgot about them.
But puppies in a pile are always adorable, aren’t they?
These are Bonnie, Guapa, and all the siblings at about 5 weeks.
Bonnie is the one on the far left with Guapa next to her, looking down. Brother Ghengis is the all white face with 1 small black eye, behind on the right.
All of the pups were fascinated by the cat, who managed to stay just out of reach.
It could have been the cat’s food they were after.
They were so small and so cute!