These were supposed to be big onions when I planted them this spring, at least that was what I expected. I kept waiting for them to enlarge, I left them for weeks until I could see that they did not want to be in the ground anymore. What was I going to do with a ton of baby onions? Why roast them of course, slowly and for a long time. Slow roasting as an antidote to our fast-paced world, for days of puttering around the house, for those rare days when time is on our side.
I came up with the idea of infusing the onions with sage after watching a documentary on Grant Achatz. He was presenting a dish on an inflated “pillow” that he infused with pine needle aroma and perforated the pillow so that when the plate was placed on top it slowly released the smell of pine simultaneously as the guest was eating the dish. What a sensory experience that must have been! Anyways, we are not talking molecular gastronomy here at Mollybea. Not even close. But the sage did give the slow roasted onions an even more savory and perfumed flavor, just sayin’!
I love the allium family of vegetables and I try to include them in my everyday. The main reason being that they are rich in sulfur. Sulfur is a pre-cursor the glutathione, which is a very powerful and important antioxidant essential to the detoxification process. You cannot supplement with glutathione (even though it’s on the market, it doesn’t work so don’t buy it!) so you must make it in the body, with the help of sulfur-containing foods. Onions are one of the highest sources of sulfur. They are also known to reduce cholesterol and inflammation.
Great as a side dish as it’s very tasty with roasted chicken. You could pair with a crisp, mineral white wine like a Spanish Albarino or Sancerre. Bon App!
- 10-12 baby onions, sliced in half
- 1/3 cup olive oil
- Handful fresh sage leaves
- Salt and Pepper
- Pre-heat oven to 250.
- On a parchment lined baking sheet, arrange baby onions on top of sage leaves.
- Season with salt and pepper
- Drizzle with olive oil, making sure the onions and sage are well coated.
- Cover with aluminum foil.
- Let roast for 4-4.5 hours on low heat, checking intermittently for doneness.
- Done when onions have softened and browned.