Sweet Onions With Parmesan-Pecan Crumble
In my kitchen, sweet onions have gone from a seasonal treat to a year-round staple. They’re not substitutes for traditional yellow onions, which I still prefer to use in soups and stews. Sweets are too assertive to be a subtle team player: You need to let them at least co-star.
In this recipe, roasted sweet onion is topped with a savory crumble. Serve it as a side dish to roasted meats. Leftovers can be tossed with hot pasta for a quick lunch the next day.
Use any kind of sweet onion you find. Cooking times will vary based on the moisture level in the onion, so you’ll need to keep an eye out as the onions are getting done.
2 1/2 pounds sweet onions, such as Vidalia or Walla Walla, cut into 1-inch chunks
2 tablespoons olive oil
Freshly ground black pepper
2 tablespoons panko (Japanese-style) bread crumbs
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1/4 cup pecan pieces, coarsely chopped (1 ounce)
Preheat the oven to 375 degrees.
Combine the onions and 1 1/2 tablespoons of the oil in a large nonstick roasting pan. Season with salt and pepper to taste; toss well to coat evenly. Roast for 30 to 40 minutes, tossing and turning the onion pieces every 15 minutes, until they are soft and partially browned.
Meanwhile, combine the bread crumbs, cheese, pecans and the remaining 1 / 2tablespoon of oil in a medium bowl; use a fork or your fingers to combine the ingredients into loose crumbs.
Spread the onions in an even layer in a large, shallow ovenproof serving dish. Sprinkle the crumb mixture over the top, covering the onions as completely as possible. Bake for 10 to 12 minutes, until the crumbs begin to brown.
Serve hot or at room temperature. Makes 6 to 8 servings.
Per serving (based on 8): 120 calories, 2 g protein, 16 g carbohydrates, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 60 mg sodium, 2 g dietary fiber, 6 g sugar.