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Cooked Onion Salad

Ingredients

Preparation

  1. In the old days people used to set onions in their skins to cook very slowly in the ashes of a fire. They acquired a sweet, mellow taste, which an hour in a low oven will also give them. Put a few in a 325°F oven for an hour or longer, until they are very soft. Let them cool, then peel and cut them into slices or pieces and dress with an oil-and-vinegar dressing. Garnish, if you like, with capers or bits of parsley, and serve cold.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladMiddle EasternOnionRoot VegetableVegetableParsleyHerbs & SpicesSideDinnerVeganVegetarianNut FreeDairy FreeGluten FreeOven BakeCookbooks
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