Lukewarm Onions Oriental Style

On the bottom of a baking dish a good 1/2 cm high salt form. Score the unpeeled onions crosswise on the top and place them in the salt. Meanwhile, bake in the oven heated to 220 °C on the lowest shelf for about 45 minutes.

In the meantime, soak the raisins in hot water for ten minutes. Peel the carrots and cut them into small cubes. Cut the peperoncino in half lengthwise, remove the seeds and cut into very fine strips. Finely chop the parsley.

Heat 2 tablespoons of olive oil in a small pan. Roast the almonds or pine nuts in it. Add carrots, peperoncino, well drained raisins and half of the parsley and sauté. Add vegetable broth and saffron and cook over medium heat until half of the liquid has evaporated. Remove from heat. Drizzle the remaining olive oil and vinegar.

Prepare the frisée lettuce (ready to cook, e.g. peel, remove woody parts and dirt) and pluck into bite-sized pieces. Arrange on plates.

Peel and finely chop about 1/5 of the fully cooked onions. Add to the prepared sauce form.

Lightly press each of the remaining onions apart from the center and arrange on top of the lettuce. Pour half of the sauce into the onions and spread the rest evenly over the lettuce. Sprinkle everything with the remaining parsley. Serve the onions while still lukewarm.

Tip & Trick: Frisée

The frisée belongs to the family of endives, therefore ebe

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