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Grilled Torpedo Onions with Romesco Sauce

eatingwell.com
serves 8
​
Ingredients
  • ¼ cup toasted slivered almonds
  • 2 large jarred roasted red peppers, rinsed and chopped
  • 1 slice whole-grain country bread (1 inch thick), toasted
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon crushed red pepper
  • ¼ cup red-wine vinegar
  • 1 tablespoon honey
  • ⅓ cup extra-virgin olive oil plus 1 tablespoon, divided 
  • 16 torpedo or spring onions (about 1 pound)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
Picture
Preparation
Step 1Preheat grill to medium-high.
Step 2Process almonds in a food processor until finely ground. Add peppers, bread, garlic, parsley and crushed red pepper; process until a paste forms. Add vinegar and honey and pulse to combine, scraping down the sides as needed. With the motor running, add 1/3 cup oil and process until well combined. Set aside.
Step 3Trim root ends from onions, remove any papery skin and cut greens to 1 inch. Rinse and pat dry. Cut any large onions in half lengthwise. Brush the onions with the remaining 1 tablespoon oil and sprinkle with salt and pepper.
Step 4Grill the onions, perpendicular to the grates so they don't fall through, until lightly charred on one side, about 5 minutes. Turn and grill until softened and blistered, 3 to 5 minutes more. Serve with the reserved romesco sauce.

Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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