Foil-baked onions with maple syrup
An hour in foil, and they become melt-in-your-mouth
Borettana onions cross-cut, gently opened and drizzled with an emulsion of oil, maple syrup, salt and pepper. Then, sealed in parchment paper with twine and baked for one hour.
They come out tender to the core, with the sweet and sour liquid collected at the bottom of the parchment paper.
1 hr 10 min
Prep time
Side dish
Category
Low
Difficulty
4 servings
Servings
What's needed
Serves 4 people.
4-5 medium-sized borettana onions
30 ml of Pure Dark Maple Syrup
40 ml extra virgin olive oil
Salt
Pepper
Parsley
Seven steps
Peel
Peel and trim about a couple of millimeters from the base.
In cold water
Soak the onions for a few minutes.
The cross cut
Make a cut in the top, about an inch deep, then gently fan out the onions without breaking them.
The paper cone
Wet and scrunch up a sheet of baking paper, place it in a baking tray and arrange the onions on top.
The emulsion
In a small bowl, combine oil and maple syrup, a pinch of salt and a pinch of pepper.
Spray
Emulsify well and pour the mixture over the onions.
In the oven
Close the foil pouch with some twine and cook at 180 °C for about an hour, until tender and meltingly soft. Finish with fresh chopped parsley.
Two things to know
The parchment paper should be wet and squeezed. When wet, it molds around the onions and keeps the steam inside the foil package.
Recipe by Monica Bergomi, blogger for the Say Good network.
The ingredient
The variety used in this recipe. Dark, robust flavor: it holds up during cooking and stands out in a mixture.
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