Roasted onions
Recipe
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10 minutes
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245 minutes
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255 minutes
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4 pieces
Are you planning a hot & fast preparation on your Big Green Egg? Then use the residual heat to roast onions. While the charcoal is extinguished, your onions will cook in the heat that will linger for a long time thanks to the insulating ceramic. A sustainable technique that makes optimum use of all the heat!
INGREDIENTS
Roasted onions
- 4 cevenne onions (sweet, white onions)
- 80 cloves
PREPARATION
- Make sure the starting temperature of your EGG is around 180°C.
- Meanwhile, remove any loose leaves from the onions, but do not peel them completely. Stick 20 cloves into each onion.
PREPARATION
- Place the convEGGtor and the grid . Place the onions on the grid and close the lid of the EGG.
- Roast the onions overnight until the EGG has cooled completely and the heat inside has dropped to ambient temperature.
- Remove the onions from the EGG.
- Just before serving, cut open or peel the onions and use them in a salad, for example.
TIPS
- Without residual heat you can of course also roast the onions. Then keep a constant temperature of about 80 °C and a cooking time of about 4 hours.
- Want to make optimal use of the residual heat in your Big Green Egg? Then you can also roast garlic and/or beets and dry tomatoes at the same time or make a complete snack platter.
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