Maine dish, Photography

Baked leek and red onions

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Baked leek and onions

Last night I was in the mood for baked onion. I love grilled or baked onion, so, with this in mind I went to the store near our home and bought a leek and red onions. The recipe is simple and you can make it without the egg and milk if you are vegetarians.

Ingredients:

  • 1 leek
  • 2 red onions
  • 1 egg – optional
  • 100 ml milk – optional
  • Olive oil
  • Salt
  • Turmeric
  • Red chili powder
  • Pepper

Directions:

Preheat oven to 220°C/ (200°C for fan assisted ovens). Cut the onions and the leek in 1-2 cm slices. At the bottom I put the green parts of the leek and on top I arranged the slices so it looks good in the tray.

Add olive oil and spices on top of it and bake them with the tray covered till the vegetables are done. I like them a little bit “Al dente”. This is the version for the vegetarians.

For the rest of us mix the egg with the milk in a bowl. Add the spices. Add the olive oil and the mix on top of the vegetables. Cover the tray and bake it till the vegetables are done.

I have an old oven so I had to check all the time and I didn’t notice how long it took to be done. I took photos with my camera today when the light was good. After that I had a good slice with homemade red sauce. It is a great side dish or just a simple dish for a light dinner.

Enjoy!

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Baked leek and onions
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26 thoughts on “Baked leek and red onions”

  1. Oh, yum. I love baked onions, but had never thought of doing anything but salt, pepper and olive oil. Well, maybe a splash of vinegar. I’ll have to try your spice ideas. 🙂

  2. perfect timing for me!!! i just picked up some fresh leeks the other day. Also have red onion, yellow onion, shallots and chives. 🙂 This sounds like a delicious way to enjoy the onions and leeks all on their own.

      1. My chives wintered over (I grow them in a big container). They’re doing quite well – I’ve moved them off the porch and onto the front steps. How can you cook without garlic and onion???? 🙂

  3. Love it, what a simple yet no doubt tasty recipe. Have a good look around and see what else I can use for recipes. Thank you for publishing.

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