Roasted in hot coals this medley of sweet and smoky onions shine with a bright and zesty Italian dressing
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Serves | 6 |
| Cuisine | Italian |
| Diet | Vegan |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 360 |
| Fat | 15g |
| Saturates | 2g |
| Protein | 2g |
| Carbs | 16g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Prepare a charcoal fire and allow it to burn down to hot embers.
2
Slice the tops off the onions and score a deep cross into the centre of each.
3
To make the salmoriglio, whisk together the olive oil, lemon juice, water, garlic, parsley, oregano, salt and pepper.
4
Nestle the onions halfway into the embers and spoon the dressing over them. Cook for 20–30 minutes, basting occasionally with more dressing, until the onions are completely soft. Remove from the fire.
5
Halve some of the onions so the dressing can soak into the layers. Spoon over extra salmoriglio and scatter with additional parsley before serving.
