I love the sweet flavor of spring onions (or for that matter any onion) when they are grilled or baked. Well, raw is delicious too, so maybe I should re-state my opening with the always appropriate, “I love onions!” Perhaps I should get a t-shirt printed?
Onions are especially good in early spring, which is just around the corner. Yippie!!! I got these gorgeous red spring onions at the Alemany Farmers Market last weekend. Immediately I thought about grilling them, just like we had at the fabulous Estadio, a superb tapas bar in Washington, D. C. I was too lazy to fire up the grill so oven roasted them instead. The grill marks are missing here but the flavor is pretty similar to the restaurant. I even got a small jar of spicy Romesco sauce from “whole paycheck”, just like them.
oven roasted red spring onions
5 large bulbed red spring onions
1 garlic clove, cut into slivers
Extra virgin olive oil
Romesco sauce – optional but highly recommended
Pre heat oven to 500F and adjust rack to the closest position to the burner or coil.
Wash spring onions and pat dry them. Arrange on baking tray, sprinkle with salt and pepper, drizzle with olive oil and bake for about 10 minutes. It’s that simple! Serve with Romesco sauce at table. We had this as side dish for a homemade tapas-inspired dinner. More Spring inspired recipes from 2sisters2cities