Travel Reference
In-Depth Information
GRILLED AND ROASTED
WALLA WALLA SWEETS WITH
PINE NUT BUTTER
4 medium Walla Walla sweet onions, peeled and cut in half from top to bottom
1 tablespoon olive oil
1/2 cup pine nuts, toasted
3 ounces unsalted butter, softened
1/2 teaspoon lemon zest
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt, or to taste
1/3 cup freshly grated parmesan cheese
2 tablespoons toasted pine nuts, lemon wedges, and rosemary sprigs for garnish
1. Toast the pine nuts in a 350°F oven for 6-7 minutes, or until golden brown. Cool. Caution: pine nuts burn easily.
2. Preheat the oven to 375°F and prep an outdoor grill. Brush onions with oil and place cut side down on the preheated grill.
Once grill marks form, put onions on a cookie sheet and cook in oven for another 25 minutes, or until tender. Barbecue step can
be replaced by broiling -just be sure to let the oven cool once you are ready to finish cooking.
3. While onions are cooking, take roasted pine nuts and pulse them in a food processor until finely ground. Then put butter,
lemon zest, rosemary, black pepper, and salt in the bowl and process until smooth. If you're traveling, you'll need to improvise:
place pine nuts in a zip-top bag and crush finely with a frying pan. Place in a bowl and mix with the rest of the ingredients.
4. Spread pine nut butter over the cooked onions and put back in oven until butter is melted.
5. Serve warm, with grated parmesan and a few extra pine nuts sprinkled over them.
Recipe courtesy of the Walla Walla Sweet Onion Marketing Committee and Chef Tom Douglas, who serves this dish at Dahlia
Lounge in Seattle.
