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Onion "plaki"

updated

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Ingredients for 4 servings:

  • 1 kg onion(s), small
  • 250 ml dry white wine
  • 125 ml olive oil
  • 2 lemon(s), juice, organic, zest of 1 lemon
  • 1 sprig(s) of thyme
  • 1 tbsp honey
  • 10 peppercorns
  • 2 bay leaves
  • 4 allspice berries
  • 1 carnation(s)
  • Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Blanch the onions in boiling water. Peel the zest from one lemon with a vegetable peeler and squeeze the juice from both lemons. Bring the white wine, oil, lemon juice, spices, and honey to a boil and simmer. Meanwhile, peel the onions and add them to the stock along with half of the lemon zest. Bring to a boil and simmer for 25 minutes. Let the onions cool in the stock and serve with a little of the stock and the lemon zest. Serve as a side dish with grilled food or on a cold buffet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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