May 2, 2010: Caramelized Spring Onions

I've been on hiatus from writing my kitchen diary due to an identity crisis. My initial inspiration was to share my personal food journey dedicated to well-being using a cornucopia of healthy recipes made from fresh and local ingredients and prepared in a healthy manner. Instead, I created a crazy quilt that partially fulfilled that promise but I stitched together many other patches of decadent desserts and heavy dishes. I felt pressured to write a daily entry so I scoured my cookbook library and recipe box for any recipe, as long it was "seasonal". I ended up losing steam and falling into a rut... until today!

The Southern California farmers markets are perking up! Today, in Studio City, amongst the waning crops of winter vegetables, I found fresh crunchy cucumbers, several varieties of summer squash, peas -- both English and crisp snappers, and... spring onions! It was a bunch of red spring onions that caught my fancy and re-ignited my food passion. Instead of firing up the grill, I decided to caramelize the onions in the oven; the result was glorious. They'd be perfect with grilled or roasted meat, fowl or fish or as part of a vegetarian platter. Hmmmm, maybe even as a sandwich condiment.

The sumptuous summer table is definitely going to inspire me. (All winter I've been wanting to share my gazpacho recipe, but because it's made from summer crops I couldn't! You'll still have to wait until July.) You'll still see desserts showing up (what's summer without sorbet or homemade ice cream?!) and dishes that have sentimental meaning that aren't so good for overall wellness. Because food is inextricably enmeshed in our personal cultural histories, it's hard to not to include them. The key is balance: food is above-all nutrition, but it also evokes memories, provides comfort and is fun!

CARAMELIZED SPRING ONIONS

1 bunch spring onions, washed (do not remove the outer skin)
Olive oil, about 3 tablespoons
Smoky sea salt
Freshly ground pepper
Balsamic vinegar, about 1 tablespoon
Raw sugar

Pre-heat the oven to 350 degrees F.

Shave the roots from the bottom of each onion without completely removing them. Cut off the green end from each onion leaving about 1 inch. Quarter each onion, being careful to leave the onion layers attached at the root end. Place them in a single layer, skin-side-down, in an oiled baking dish. Brush each quarter with olive oil and sprinkle lightly with salt and pepper. Cover the dish with foil and place in the oven. Roast the onions for 30 minutes. After 30 minutes, remove the foil, brush each quarter with balsamic vinegar and sprinkle with a few sugar crystals. Turn each quarter onto one side. Return to the oven. After 15 minutes, turn each quarter on its other side, Baste with the oil and vinegar in the dish. Return to the oven. After another 15 minutes, repeat the turning and basting. Bake another 15 minutes or until tender.