Ingredients
- 2 kg coarse salt
- 5 blond onions
- 1 red onion from Tropea
- soncino
- homemade bread
- red wine vinegar
- extra virgin olive oil
- salt
- pepper
Pour the coarse salt in a baking dish and place the blond onions on it. Bake them at 210 ° C for 3 hours, letting them burn slightly on the outside.
Remove them from the oven, peel them and collect them in a Chinese colander placed in a container; place a weight on the onions and let them release all their juice. Do not crush them too much, so as not to undo them.
Collect the juice, about 100 ml, and reduce it by cooking it for about 7-10 minutes, over low heat, until it has the consistency of molasses.
Divide the onions crushed into three parts: the outer and dried petals, the softer intermediate ones and the hearts.
Distribute the outermost petals in a pan and dry them for 30 minutes in the oven at 90 ° C, obtaining crispy chips.
Blend the hearts, weighing about 150 g, with 25 g of oil, salt and pepper, until creamy.
Toasted 4 slices of bread in a pan with a drizzle of oil.
Peel the Tropea onion, slice it very thinly and season with a little vinegar.
Compose the salad with soncino, the middle onion petals, the chips and the red onion. Season with a drizzle of oil and salt and complete with the onion juice. Serve with croutons and onion cream.
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