Baked Onions with Lentil-Zucchini-Mash: from an ongoing series by

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Baked Onions with Lentil-Zucchini-Mash

Chef Oscar Cadogan Umahro ©

The following is one in an ongoing series of columns entitled Fabulous Functional Foods by . View all columns in series

The following recipe addresses the special diet considerations for: gluten-free; low glycemic index; vegan; vegetarian; anti-cancer; cardiovascular disease; diabetes; inflammatory bowel diseases

Serves 2 as a side dish
Onions undergo an almost magical transformation when baked or sauteed for a long time at low heat. They become sweet, creamy, soft, and loose their dominating, strong taste. The onions can also be served cold and will keep for a day or two in the refrigerator.

Photo © Rene S. Riis
Foodstyling: Kille Enna

5-6 large Bermuda or Spanish onions (about 1 3/4 lbs or 800 gr), cut in half and skins removed
extra virgin olive oil
"cu" View all "Fabulous Functional Foods" columns

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About The Author

Oscar Umahro Cadogan started working with food after suffering from serious GI dysbiosis and delayed allergic reactions to numerous foods for several years. At the brink of getting full-blown inflammatory bowel......more

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