Trendy onion look
"As a child, I loved going to a snack bar after school. A bowl of braised onions cost 30 pfennigs, which I could just about afford. My love for that taste has remained. Now I've refined my memories."
- 400 g onions (= 4 pieces, peeled )
- 35 g garlic cloves (= 7 pieces, peeled)
- 3 large sprigs of thyme
- For the marinade
- 50 g tomato paste
- 50 g (brown) sugar
- 60 ml vegetable oil
- 50 ml water
- 100 ml soy sauce
- For the garnish
- 10 cherry tomatoes
- 20 ml olive oil
- 10 ml white balsamic vinegar
- 1 tsp powdered sugar
- 1 pinch of salt
- 2 tbsp sour cream (+ for serving)
- For the puree
- 250 g white beans (drained from the can)
- 100 ml liquid from the can
- 1 tbsp tahini sesame
- Salt Salt
- 1/2 lemon (juice) lemon
- 2 tsp black sesame seeds
- 20 leaves of basil
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Halve the onions and place them cut-side down in an ovenproof dish. Add the whole garlic cloves and thyme. Mix the marinade ingredients well in a bowl, then spread over the onions. Cover the dish tightly with aluminum foil and place in the oven for 60 minutes.
Wash and quarter the tomatoes. In a small bowl, combine the oil, balsamic vinegar, powdered sugar, and salt to make a dressing. Add the tomatoes. Stir the sour cream in a cup until smooth.
Remove the cooked vegetables from the oven, remove the garlic cloves, and set aside. Place the beans, liquid, and tahini in a tall bowl, add the braised garlic cloves, and blend until smooth. Season with salt and lemon juice.
To serve, spread the bean puree into a circle on plates. Roll the hot onions in the marinade and place them, cut-side up, on top of the puree. Drizzle a little marinade around the outside. Spread the tomatoes and dressing evenly over the prepared puree. Add a dollop of sour cream to the onions, sprinkle with sesame seeds, and garnish with basil. This dish is perfect as a side dish with grilled or roasted meat, fish, or poultry.
süeddeutsche
