Seasonal Ontario Food

Around about this time of year it's time to use up all the little onions that were kind of too small to present themselves for consideration earlier, and which may be starting to soften or sprout. Here's a way to make the best use of them. This is a simple dish, but it's also something to make when the oven is on to roast something else along with them; some kind of poultry or meat, sweet potatoes, squash, or potatoes all come to mind. 

If you don't want to cook them with thyme (or savory) a little nutmeg would also be good.

 

4 servings

1 hour 30 minutes - 15 minutes prep time

500 grams (1 pound) small onions

3 tablespoons unsalted butter

1 bay leaf

1 teaspoon rubbed thyme

salt & freshly ground black pepper to taste

2 tablespoons sherry vinegar

2 tablespoons sweet sherry

2 tablespoons water

 

Preheat the oven to 375°F. 

 

Put a pot of water on to boil. Peel the onions and cut them into quarters. Add them to the boiling water and boil them for 3 or 4 minutes. Drain well. 

 

Put the onions into a shallow roasting pan that will hold them in a crowded single layer, and toss them with the butter. Slide the bay leaf under them, and sprinkle them with the thyme, salt, and pepper. Drizzle over the vinegar, sherry, and water. 

Roast at 375°F, until tender and rather browned. Give them one or two stirs while they cook. If it looks like all the liquid is gone before they are ready, you can add a little more warm water to keep them from scorching.

 

 

 

 

Last year at this time I made Pasticada.