The Foodist: The Ultimate Onion

In this dish The Foodist: The Ultimate Onion, Rick has outdone himself. This is an incredible mixture of sweet and tangy over rich and creamy savory. It takes some prep, but is 100% worth it.

See More The Foodist Recipes Here.

A quick word on the Labneh, oil, and walnuts. You can leave them out, but they make this dish shine! You can buy Labneh, pre-strained, or you can strain your own, because it is a delightful taste and texture to this dish.

Ingredients

• Onions, halved

• Olive oil

• Salt

• Small cubes of butter

• Thyme leaves

• Your choice of cheese (Rick used feta)

• Honey

• Black pepper

• Salt

Serving Base

• Labneh cheese (learn more here)

• Grated lemon zest

• Salt

• Pepper

• Scallion oil (recipe below) or olive oil

• Chopped walnuts

Directions

1. Grease a muffin pan with olive oil and preheat your oven to 220°C (425F).

2. Place an onion half in each section, season with salt, add more olive oil, and top with butter.

3. Roast for 40 minutes, basting midway.

4. Add thyme and cheese. Bake for an additional 5 minutes.

5. Drizzle with honey and a sprinkle of pepper and flaky salt.

6. Spread Labneh on a plate, top with onions, drizzle with scallion oil, and garnish with walnuts.