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These members of the Allium genus are covered with a red parchment-like skin, and their deep purple and white variegated interior is a glory to behold.<\/p>\n
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Even raw these onions are on the sweet side, but a long roast in a fast oven transforms them into meltingly soft mouthfuls, dark and sweet as candy. If you are looking for an addition to a platter of mixed vegetables, a topping for a toasty bruschetta or an accompaniment to roasted meats, try these red onions. Their sweetness is heightened by aromatic basil, its hint of licorice a perfect match for the taste and crunch of fennel seeds, blasts of chunky sea salt and the velvety richness of a fine balsamic glaze.<\/p>\n Let your taste be your guide with the basil, lush balsamic syrup, and a glistening sprinkle of coarse sea salt, adding more or less, as you please. Large red onions must be cut into eight pieces each, their woody stem ends cut away; these tough ends will not soften sufficiently during roasting and may pose a choking hazard to diners. Carefully cut away the tough end pieces, taking care to leave enough to hold the onions together. Smaller onions may be cut into quarters or sixths. As good as these onions are tossed with the basil, they get even better with a few dabs of Taleggio or Gorgonzola dolce. The cheeses melt into the onions adding another layer of flavor.<\/p>\n A number of rich balsamic glazes are available now. Trader Joe’s sells a nice one, but look to Acetaia Reale<\/a> for a uniquely sumptuous indulgence and true balsamic flavor. Acetaia Reale is available from Olio2Go<\/a>.<\/p>\n Be sure to check fennel seeds for freshness. Spices do not last forever, and if you don’t get a hefty scent of fennel when you open the jar of seeds, it is time to buy new. Fennel is native to the Mediterranean, and is also known as Sweet Cumin. The seeds are available at supermarkets and at many specialty spice purveyors, such as Penzeys Spices<\/a> and Savory Spice Shop<\/a>, both online and at each company’s brick and mortar stores.<\/p>\n The onions may be served right from the oven, warm or at room temperature. Topped with cheese, they are best served warm.<\/p>\n 2 pounds red onions Optional Gorgonzola dolce or Taleggio<\/p>\n Preheat the oven to 400 degrees F. Cut the red onions into eighths if large, sixths, or quarters if small. Toss very gently to coat with olive oil. Place the onions in a 9X9 ovenproof dish, and sprinkle with the fennel seeds. Place the baking dish on the middle rack of the oven and roast for 1 hour to 1 hour and 10 minutes, until the onions have softened and caramelized. <\/p>\n Remove the onions from the oven, and spoon some of the oil from the baking dish over them to coat. Drizzle with Acetaia Reale Balsamic Glaze, and sprinkle with coarse sea salt. Tuck whole basil leaves among the onions or top with cut basil and serve. <\/p>\n If the onions are to be served with the optional cheese, dab chunks of either Gorgonzola dolce or Taleggio atop the onions while still quite warm and serve immediately.<\/p>\n Adapted from Nigellissima<\/em><\/a> by Nigella Lawson<\/a><\/p>\n<\/a><\/p>\n
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<\/p>\n<\/a><\/p>\nRoasted Red Onions with Basil, Fennel Seeds, and Balsamic Glaze<\/em><\/h4>\n
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\n\u00bd cup extra virgin olive oil
\n1 \u00bd teaspoons fennel seeds
\n1 tablespoon coarse crystal sea salt
\n\u00bd cup whole basil leaves, whole or cut in chiffonade
\nAcetaia Reale Balsamic Glaze, as desired<\/p>\n
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