This was the first course on Jp and Eloise's 25th anniversary dinner the other night.  This dish looks so simple and it is.  Great dishes, the simple one, come from take just a few ingredients and letting them shine.  This is one of those recipes.  I went to a local farm in Malibu and they picked me 4 maui onions with the large green tops still intact. I decide to simply grill the onions, and completely char the tops for the onion powder.  When you char sweet vegetables and then grind them into powder your mind thinks that this ash is just ash, but when you apply to food it actually gives a smokiness to the dish.  

I also bought these amazing creamy avocados, the ones where they aren't watery at all, the skin is so soft and thin that you can almost eat it.  These aren't the tiny avocados you find in your grocery story, they are perfectly ripe and creamy and probably just picked a day or two before.  I picked a few of the nasturtium flowers from our garden and made a spicy yellow pepper romesco sauce to tie it all together

Maui onion with avocado and nasturtiums

3 whole onion with green tops
2 really good large creamy avocados
1/2 cup of nasturtium flowers

Charred Onion puree

Yellow Romesco
1/4 cup of almonds roasted
1 garlic clove
1 oz of parmesan cheese
2 bulgarian carrot chiles or 1 large serrano
1 large yellow tomato
1/4 cup of veganaise or mayo
1/4 cup of olive oil
salt to taste

For the Romesco,

Place all the ingredients into a vitamix except for the olive oil and salt.   Puree all the ingredients for 30 seconds and then drizzle in the olive oil.  Season with salt and set aside.

For the Onion, ash. and puree

Turn your grill or oven on as high as it will go.  Place 3 large onions with their tops on the grill and char completely on the outside both the tops and the onions ( you can cut the tops off and have them separated) .  For the onion cook for about 30 minutes until the onion is tender.  For the tops cook for 45 minutes until they are completely charred (when you go to grab them the turn to ash ).  Carefully take the tops off and place in a bowl.  Let all the charred bits dry completely and then place the charred tops or ashes into a coffee grinder and pulse to a powder.  Reserve for late.  

For the onions peel away the charred outside layers and place all of those layers into a blender and puree until smooth.  Season with salt and set aside.  

For the rest of the now cooked and peeled onion.  Carefully remove one layer at a time. Each layer should open up like a flower


Then place a spoonful of the onion puree inside the middle.  Add a slice or two of the avocados and season with salt.  Add the nasturtium flowers.  Then fold over the layers into a tight light onion "bulb".   


Add a spoonful of the romesco down onto the plate.  Add the onion bulb on top.  Season the outside for the onion bulb with a little salt and finish the dish with a dusting of the onion ash.  Add some nasturtium pedals on top.  Serve and enjoy!