Tuesday, 3 September 2013

Roasted Figgy Red Onions

These roasted figgy red onions tasted sweet and caramelised. Their  flavour was milder and sweeter than roasted balsamic onions. The sesame oil added a faintly oriental flavour . I roasted them alongside some kumara wedges, then tossed them together to make a warm salad. But they are good on their own as well, alongside a quiche, or tucked into a hamburger 
3 red onions (peeled and sliced)
2 tablespoons of Te Mata Just Fig Syrup
A few drops of sesame oil
1 tablespoon of olive oil
Salt and freshly ground pepper to taste
Mix the Te Mata Fig Sauce, sesame oil and olive oil together.
Toss the sliced onions in this mixture.
Bake in one layer in an oven dish at 180 degrees C until the onions are soft and have caramelised.
This took 40 minutes in my oven which seemed rather a long time. Oven temperatures vary so start checking after 20 minutes from time to time as they roast.
Season to taste.

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