In a few days, the chef and I will finally begin to make the move into our new property (our own real shop! Still such a strange/exciting/nerve-racking thought), meaning the coming weeks will consist of many chores and likely not nearly as much downtime as I am usually fortunate enough to enjoy this time of year. (The list of chores is already daunting, thrilling, seemingly never-ending and waaaay more "adult" than anything I ever thought would come my way: where do we buy an awning? what types of plates will we use? did we secure the right permits? what new recipes will we add to our menu? should we add new recipes? will people still like us? will we still like each other at the end of the day?) Sheesh.
And so today, in an effort to indulge in this temporary bit of warm weather downtime, I longed to make a recipe that really captures this easy, summertime feeling: no fancy ingredients or long-winded preparation techniques, just easy, breezy quality cooking, prepared smack in the middle of the day for no good reason other than my own enjoyment.
While skimming our home cookbook collection for inspiration, I came across a Jamie Oliver recipe for roasted baby leeks with thyme, which ultimately inspired the recipe you'll find below. Perhaps it seems like a strange meal (roasted onions...that's it?), though the combination of sweetness (thank you onions), tartness (compliments of a splash of red wine vinegar) and earthiness (gratitude to the fresh thyme) makes this seemingly simple recipe feel decidedly complete...kind of like the long casual days of summer. (Side note: it might not be a bad idea to toss the onions and the oils from the baking sheet with a nice serving of pasta...just saying).
I hope this recipe finds you with free time on your hands and a feeling of summertime peace.
Roasted Spring Onions w/ Garlic & Thyme
- 1-2 bunches spring onions
- coarse salt (1 teaspoon for the water & 1 teaspoon for the marinade)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic, roughly chopped
- 1 tablespoon fresh thyme
Preheat oven to 400 degrees. Thoroughly rinse the spring onions and trim about 1/4 inch from their tips. Drop the spring onions into a pot of salted, boiling water and blanch for two minutes. Remove the onions from the water and slice in half, lengthwise.
In a medium-sized bowl, add the blanched spring onions, olive oil, red wine vinegar, garlic and thyme and toss gently. Arrange the spring onions in a single layer on a baking sheet. Pour any remaining liquid onto the onions and bake for 10-12 minutes, or until the white tops of the onions begin to lightly brown (but not burn). After roasting (and without removing the baking sheet from the oven), broil on high for 2 minutes. The onions can be served on their own as a side dish, or roughly chopped and tossed over pasta for a light summer meal.