Roasted in the fireplace, on an outdoor grill, or in the oven, these onions add to a Greek meze μεζέ side-dish.
ψημένα κρεμμύδια και ελαιόλαδο
ψημένα κρεμμύδια και ελαιόλαδο
/psiména kremmýdia kai elaiólado/
1 onion per portion
Preheat the oven to 450F (200C);
in a fireplace, wait until the fire dies down the embers are
red-hot;
on a grill, should be hot, but do not place over direct flame
unpeeled organic onions
1 tsp. (5 ml) olive oil + more for dressing
sea salt
red wine vinegar
A.
in the oven:
1. Rub each onion with about 1 tsp. (5 ml) olive oil.
2. Place in a baking pan.
3. Roast, uncovered until the skins are deep golden brown and the onions are very soft, about an hour.
in a fireplace:
1. Do not rub with olive oil.
2. Wrap a whole onion in foil or not.
3. Place on the hot as he and roast until tender, about 45 minutes.
on a grill:
1. Place the whole onions on the side, over indirect heat, cover the lid, and roast about 1 hour.
B.
1. Remove, cool slightly, and peel.
2. Add sea salt, olive oil, and vinegar to taste.
3. Serve hot.
