Roasted Onion Tian Recipe

From Dorothy McNett's Recipe Book.

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Roasted Onion Tian

From Dorothy McNett's recipes at

one sweet onion per person (Vidalia, WallaWalla, Maui, etc.)
1-2 each red and green bell peppers, broadly slivered
extra virgin olive oil to drizzle
1 clove garlic per onion
coarse sea salt
Herbes d' Provence, or other herbs as desired

Preheat oven to 350 degrees. Peel each onion, leaving the root attached as much as possible to make a flat bottom. With knife, make slits in top of each, going only about 1 inch deep, sort of like making a flower. Scatter some assorted colors of peppers over the bottom of flat oval ceramic baking dish. (sometimes known as a tian.) Arrange the onions over the peppers, and then tuck the remaining slivered peppers into the onion slits as much as possible. Drizzle with olive oil, and mince some garlic over tops. Sprinkle with a tiny bit of salt and some herbs. Bake 50-60 minutes, or until tender and browned. Serve warm, with a selection of coarse finishing salts, as desired. Any combination of vegetables arranged in layers can be called a tian, as well as the baking utensil itself is known as a tian.

Recipe created 1998-06-13.

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