This week's ingredient is onions and Terry (teaberry on Slow Travel) is the one who selected it. Here is what Terry said about the recipe:
I really do not like raw onions. At all. But cooked - it's one of my favorite vegetables. I am including here three recipes for onions - the first one, Moroccan Onion Rings, I have made already. I highly recommend it with any Mediterranean dish. The other two I plan to make for the Slow Sides - they've been on my "to try" list for a while.
I made the first recipe, Moroccan Onion Rings, this past week. It was really easy and delicious. I think it would go great with any grilled meats, as well as accompanying Mediterranean dishes. It was great!
I am intending to make both of the alternate recipes too, and I will add them to this entry when I do.
Moroccan Onion Rings
1 large onion, cut into large slices
1 teaspoon cumin
1 teaspoon mild curry powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 tablespoon caster sugar
2 tablespoons olive oil
2 tablespoons water
salt and pepper
Preheat oven to 400 degrees F. In a small bowl, mix cumin, cinnamon, curry powder, and ginger together. Dip each piece of onion into the spice mixture and place into a baking dish. Drizzle the onions with olive oil and pour the two tablespoons of water into the dish. Cover the dish and bake in the oven for 35-40 minutes. Remove the baking dish from the oven, uncover and sprinkle the onions with sugar. Return the dish to the oven, this time uncovered, and cook for another 15 minutes.
Here's the other two onion recipes:
