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Roasted Onion Salad

29 January

Roasting and caramelizing onions brings out their natural sweetness. Onions, like other foods in the allium family, are helpful in promoting heart health.


1 tablespoon ghee or coconut oil, melted
½ teaspoon sea salt
½ teaspoon black pepper
3 medium yellow onions, trimmed and cut into ¼ -inch sauté slices
6 medium shallots, trimmed and cut into half
4 medium leeks, trimmed, cleaned, and sliced into half-moons
8 sprigs fresh thyme

1 tablespoon olive oil
2 teaspoons fresh lemon juice
1 teaspoon minced garlic
1 teaspoon coarse mustard
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 medium Belgium endive (optional)
5 cups spinach, bite-sized pieces
¼ cup thinly sliced scallions (green onions)


1. Put oven rack in upper third of oven and preheat to 400 degrees.
2. Whisk together the melted ghee or oil, salt, and   pepper in a large bowl. Add the onions, shallots, and leeks, tossing to coat. Spread onion mixture in an even layer on a parchment paper-lined baking sheet and scatter thyme leaves on top. Cover with another sheet of parchment paper then foil on top, crimping edges all around to seal and form a package.
3. Roast until very tender, about 1 hour. Carefully remove top sheet of foil and parchment paper and turn on broiler. Remove bottom layer of parchment paper and spread the onions evenly on the baking sheet. Broil onion mixture about 5-6 inches from heat until onion tops are browned and caramelized-2-5 minutes. Check frequently, removing pieces as they brown. Remove and discard thyme sprigs.

1. Whisk together the olive oil, lemon juice, garlic, mustard, salt, and pepper in a large bowl.
2. Trim the endive and cut into 1/2 –inch slices.
3. Just before serving, add endive to dressing along with spinach and scallions, tossing until lightly coated. Season with salt and pepper. Place on a serving platter and top with warm onion mixture.

Serves 12

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