Active Time
30 MIN
Total Time
6 HR 30 MIN
Yield
Serves : 12
© John Kernick

How to Make It

Step 1    

Preheat the oven to 325°. Peel off the outer layers of the onions until each one is about 3 inches in diameter. Trim the root ends so the onions stand upright. Arrange the onions on a large rimmed baking sheet and cover with foil. Bake for about 4 hours, until they are partially softened.

Step 2    

Remove the foil and bake the onions in the upper third of the oven for 2 hours longer, rotating them occasionally, until they are very tender and richly browned outside. If the onions start to pop out of their skins, push them back in.

Step 3    

Meanwhile, spread the chopped olives on a microwave-safe plate. Microwave at high power for 12 minutes until the olives are dehydrated but still plump; transfer to a food processor and pulse until finely chopped. Transfer the olives to a medium bowl and wipe out the food processor.

Step 4    

Pulse the almonds in the food processor until finely ground; transfer to a rimmed baking sheet and toss with the demerara sugar. Bake in the same oven as the onions for about 6 minutes, stirring a few times, until golden and toasted. Let cool. Add the almonds to the olives and toss well.

Step 5    

In a saucepan, bring the demiglace to a boil. Transfer to a blender. Add the oil and vinegar and blend well. Season with salt.

Step 6    

Using a serrated knife, cut off the top fourth of each onion. Transfer the onions to plates. Spoon the vinaigrette on top and garnish with the almond-olive mixture. Serve right away.

Chef's Notes

Demiglaces are available at specialty shops and from dartagnan.com.

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