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Onions are an indispensable ingredient for cooking. Our friend chef Matt Gennuso of Chez Pascal Restaurant in Providence has an unexpected and clever way to use large Spanish onions: grilling them whole until blackened and smoky. His delicious compote, great with grilled meats, can be made ahead of time and stored in the refrigerator. Pair it with grilled pork, beef, lamb, or even as a condiment along side a cheese platter at your next picnic. We've served it with pork chops off of the grill. 4 bone-in pork chops, about 12 ounces each 1. Put parsley, mustard, lemon zest, rosemary, garlic, fennel seeds and chili flakes in bowl of food processor and process until finely chopped, scraping down bowl if necessary. With motor running, slowly add olive oil in slow stream until just incorporated. Do not overmix. 2. Put pork chops in a baking dish or resealable plastic bag. Pour mixture from food processor over pork chops, turning them to cover completely. Refrigerate at least 30 minutes and up to overnight. When ready to grill, let chops stand at room temperature for 30 minutes. 3. Preheat a grill to medium-high. Grill pork chops, turning once, until internal temperature reaches 140 degrees F for medium, about 8-10 minutes per side. Serve chops warm with onion compote. Serves 4.
3 # whole spanish onions, about 4, skins on 1. Preheat grill to medium heat. Drizzle onions with oil and season well with salt and pepper. Grill onions, turning and rotating often, until charred and completely soft and easily pierced with sharp knife. 2. Put onions in a bowl and cover tightly with plastic wrap until completely cool. Once cool, peel and discard charred outer skin and onion layers, leaving only soft inner layers. Thinly slice and transfer to bowl. 3. Add teaspoon of salt, 2 tablespoons olive oil, honey, vinegar, rosemary, chili flakes, white pepper, and lemon zest. Stir until well combined. Let compote sit at room temperature at least 1 hour before serving. Special Thanks: |
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