Here is a simple dish that really turned out amazing. A few good ingredients that are executed correctly and that is what good cooking is all about. The key to this dish is really cooking the onion to where the onion is cooked all the way through with it still upholding its structural integrity. This is a great vegetarian appetizer that will really be a crowd pleaser. Here is the recipe I hope you enjoy it!
4 medium to large cippolini onions
2 tbsp of olive oil
Salt and pepper
Onion purée from scraps
2 tbsp of butter
Green olive purée see recipe
Sourdough bread gjusta
Aged Balsamic vinegar
For the Onion,
Place onions and wood chips on a sheet pan lined with parchment paper. Drizzle onions with olive salt and pepper. Place in a 350 degree oven for 30-40 minutes or until just tender all the way through. Take out and allow to cool to room temperature. Once cooled peel the outer layers of the onion and save for the puree. Reserve for the onions for later.
Place peeled outer layers of the onion into a vitamix. Puree until smooth with 2 tbsp of butter. Season with salt and keep warm.
For the Olive Puree,
For the green olive puree (tapanade) place olives and garlic into a food processor. Puree and add the oil during the process. No need to season because of the saltiness of the olives.
For the Sourdough,
Take slices of sourdough bread and take a round cookie cutter just a hair bigger than the onions and punch out 8 rounds. Set aside until ready to serve.
If the cipollini onions are really big you can cut then in half width wise (think of an orange cutting it on its side to have two perfect sides of the fruit). Otherwise you can trim the tops and bottoms if need be. Season the onion with a little salt on both sides. Then add a few spoonfuls of the green olive puree on top of one side of the each onion. Place the round sourdough on top of the green olive puree. Then take a large saute pan and add 3 tbsp of butter and 3 tbsp of olive oil to the pan. Place the onions face down so the sourdough is in the pan and you are looking at the onion. Cook for 3 minutes and then place in a 400 degree oven and cook for 5-7 minutes. Take out and flip over and let them rest for a minute in the pan. While they are resting place a spoonful of the onion puree in the middle of the plate. Then take aged balsamic and drizzle around the plate. Take the onion out of the pan and place right on top of the puree. Top the onion off with a touch of salt and micro greens. Serve and enjoy!