Marsala-roast onions with camembert

When I first learnt in High School at the tender age of ten that Europe's main diet in the Middle Ages was onion, I couldn't believe it. Of course, potato, rice and many other staple foods weren't known around here until a certain Cristoforo Colombo set sail for India and discovered something entirely different (I will be entirely grateful for the fact that he brought us, among other things, avocados, exotic fruit and CHOCOLATE!) Much as I love onions, I couldn't bear to think of the stench everywhere as people were tucking into onions as if they were apples... but then again, Dove wasn't selling on market stalls either, nor did they have the convenience of a bathroom or WC. So I guess onion breath was the least of their worries.

Making a meal of onions is exactly what I did a few weeks ago - what was originally planned as a side ended up being our dinner... and deservedly so. There's nothing better than to indulge in something roasted on a wet autumn day and even more so when there's cheese involved - and mopping up the juices with a fresh slice of French sourdough makes you forget it's only onions you're eating - a luxury they wouldn't have had in the Middle ages, of course!

Marsala-roast onions* with camembert, hazelnut & pear salad
(serves 3 as a light lunch or 6 as a side dish)

3 medium red onions
3 medium white onions
a little olive oil
25 g butter
1 sprig rosemary
100 ml marsala
300 g camembert

For the hazelnut & pear salad:
3 handful mixed salad leaves**
1 handful hazelnuts (toast)
1 large pear (cored and sliced)
3 prunes (thinly sliced)
3 tbsp olive oil
3 tbsp aged sherry vinegar
1 tsp dijon mustard
thyme leaves

Pre-heat oven to 200 C.

Peel the onions, cutting the bottoms to allow them to stand securely. Criss-cross the top to make incisions about three-quarters down. Rub the outside with olive oil and place them in a roasting tin.

Place equal amounts of butter into the middle of the onions, taking care not to break them open. Take 1 sprig rosemary and scatter the leaves over the onions and around the pan. Pour over 100 ml marsala and cover with foil (shiny side up). Roast for 30 minutes, then remove the foil. Roast for another half hour.

Cut the camembert into six equal pieces, then place on top of each onion (they may have collapsed a little). Return to the oven for another 5 minutes or so until the cheese has started to melt.

In the meantime, prepare the salad.

Wash and dry the leaves carefully, halve and toast the hazelnuts. Toss the salad with the pear, prunes and hazelnuts, arrange on plates. Pour the olive oil, vinegar, thyme and dijon into a glass jar, shake vigorously. Drizzle the salad with this vinaigrette.

Serve the onions with the salad and some crusty, French sourdough bread on the side.

* Adapted from a recipe in Waitrose Seasons Sept/Oct 2007
** I like to buy live salad (too lazy to grow my own) - I really enjoy the soft, tender and smooth leaves that are way better than your average head of iceberg or endive...

Comments

[Meeta]

I have always loved the wonderful sweet flavors of caramelized onions or roasted onions and pairing it with a cheese is simply awesome. Gorgeous!

[Angela]

What a glorious meal! I'd be more than happy to eat onions for every meal if they always came with Camembert and marsala. Luscious!

[FoodJunkie]

This dish sounds fantastic! The flavours must really blend well together.

[Bellini Valli]

I am loving the thought of the melted cheese with the warm onions on crisp greens. This is an inspired salad:D

[Sylvie]

My mouth is watering just from reading this!

[[eatingclub] vancouver]

Roasted onions are a fantastic idea! Love this dish.

[Jeanne]

Ooooh, I love caramelized onions! What a great Autumnal dish :)

[Freya]

Delicious combo and mouth-watering pictures!! Hard to imagine a time though without potatoes!

[Heleni]

Excellent combination Johanna! I love caramelized onions and all sorts of cheese. I usually prepare them with roquefort or gorgonzola, but I will certainly taste this combination. Greetings from Madrid.

[Johanna]

so strange to think of onions as the main event - I cook with them so often but rarely feature them! But this salad looks lovely - caramelised onions are a wonderful thing!

[Lynda]

What a wonderful wintry recipe. I wish it were colder outside, so I could light a fire when I make this!

[The TriniGourmet]

This looks positively mouthwatering, yet light. I will definitely give it a try. onions rarely take center stage in my culture's dishes, so this will be fun! :)

[Merry]

OMG!!!
This is the type of dish that makes me really sad. I could prepare it only when my husband is away because there is no way he would eat it :-(. I on the other hand would eat it with so much joy, taking great care to taste every bite.

[Inne]

That sounds absolutely delicious Johanna. So perfect for this time of the year.

[Michelle]

Pairing roasted onions with cheese is a new one for me, but it sounds delicious and I have to definitely give it a try. Thanks!