The richness of caramelized onions marries the sweetness of a simple berry sauce in this crowd-pleasing side dish. Customize the compote with berries of your choice or fresh herbs like basil or rosemary.
Ingredients
- 2 Spanish (or yellow) onions
- 3–4 tablespoons olive oil
- Salt and pepper to taste
- 1 cup frozen blueberries*
- ¼ cup water
- ½ teaspoon cornstarch
- Pinch of salt
- Optional: maple syrup
Preparation
Preheat oven to 375°F.
Slightly trim the top and bottom of the onions, careful to leave the skin attached. (This serves as insulation.)
From the top of the onion, make a cross cut slicing almost through to the bottom (nearly halving the onion).
Place the whole onions in a small baking dish (a loaf pan also works well). Drizzle the olive oil over the onions, then season with salt and pepper.
Cover with aluminum foil and roast for 75 minutes. Occasionally uncover and baste the onions with the oil mixture that will collect at the bottom of the dish.
Then uncover and roast for another 10 minutes.
Remove from the oven, carefully remove skins, and plate with berry compote.
About this recipe
In a small saucepan over low heat, simmer berries and water. Once the berries start to break down, smash with potato masher. After 2–3 minutes, slowly whisk in the cornstarch to thicken the sauce. Add maple syrup for additional sweetness, if desired. Remove from heat and serve atop onions.
*Fresh blueberries may also be used; adjust the amount of water and cornstarch as needed.
