Roasted Spring Onions
Submitted By: Taz
Ingredients:
8-10 Spring Onions* - trimmed and halved lengthwise
4 sprigs Fresh Thyme
1 Cup Panko Breadcrumbs
½ Cup Chicken Stock - can substitute vegetable stock if desired
4 Tbs Olive Oil
2 Tbs Butter - melted
1 tsp Lemon Zest
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Preparation:
- Preheat oven to 400ºF
- In a large mixing bowl, toss together the olive oil, spring onions, and thyme leaves until well coated
- Transfer to a 13"X9" baking dish leaving about ¼ inch between each - Season with salt and fresh ground pepper to taste (apx ¾ tsp salt and ¼ tsp pepper)
- Add the stock to the baking dish (avoid pouring directly over the onions) - Roast in the top third of the oven for 30-40 minutes or until tender and nicely caramelized
- About 15 minutes before onions are done roasting - Toss the bread crumbs, lemon zest, melted butter, salt, and fresh ground black pepper to taste (apx 2 tsp salt and ½ tsp pepper) in a small mixing bowl until well mixed
- Transfer to a baking sheet and transfer to the oven (on the same level as the onions if possible - otherwise, as high in the oven as you can) - Allow the breadcrumb mixture to toast for 4-5 minutes - Give them a 'toss', and allow them to toast for an additional 4-5 minutes or until golden brown
- Serve the onions garnished with the toasted breadcrumbs on their own or alongside any roast, steak, pork chops, prime rib, or any grilled meats or fish you wish - Works great as part of roasted vegetables or a roasted vegetable salad
*
These are NOT scallions (aka salad and green onions), you want spring onions (aka green onions,
Mexican green onions, baby onions) - the larger than 'scallion' ones with a small, round bulb on the
end that look like underdeveloped onions with the greens still attached
