Grilled and Roasted Sweet Onions with Pine Nut Butter


Ingredients

  • 1/2 cup plus 2 tablespoons pine nuts (divided), toasted 
  • 4 medium sweet onions 
  • 1 tablespoon olive oil 
  • 3 ounces unsalted butter, softened 
  • 1/2 teaspoon lemon zest 
  • 1/2 teaspoon chopped fresh rosemary 
  • 1/4 teaspoon freshly ground black pepper 
  • 1/4 teaspoon salt, or to taste 
  • 1/3 cup freshly grated Parmesan cheese 
  • Lemon wedges and rosemary sprigs for garnish 

Preparation method

Toast the pine nuts in a 350-degree oven for 6 to 7 minutes, or until golden brown. Cool. Caution: pine nuts burn easily.
Preheat the oven to 375 degrees and fire up an outdoor grill. Peel the onions and cut them in half, top to bottom. Brush onions with oil and place chop side down on the preheated barbecue. Grill until the point that flame broil marks shape. Place on a treated sheet and complete the process of cooking in the stove until delicate, around 25 minutes. 
In the interim, influence the pine to nut margarine. Place the 1/2 container pine nuts in the bowl of a nourishment processor and heartbeat a few times until finely ground. Include margarine, lemon pizzazz, rosemary, dark pepper, and salt. Process until the point when the blend is very much mixed. Spread the delicate onions generously with pine nut margarine. Come back to the broiler and cook just until the point that spread is liquefied around 2 minutes. 

Serve onions warm, sprinkled with ground Parmesan cheddar and extra toasted pine nuts. Enhancement plates with lemon wedges and rosemary sprigs.
  • Yields: 4 servings 
  • Preparation Time: 45 minutes
Grilled and Roasted Sweet Onions with Pine Nut Butter Grilled and Roasted Sweet Onions with Pine Nut Butter Reviewed by Suvankar Mridha on August 20, 2018 Rating: 5

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