* Exported from MasterCook *
Epirus Baked Onion and Paprika Relish - Greek
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds medium onions -- sliced 1/4-inch thick
1 cup water -- dry white wine, or broth, or more if needed
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar -- to 3 tablespoons, to taste
3 garlic cloves -- peeled and crushed
salt -- to taste
2 bay leaves -- to 3 bay leaves
1 teaspoon sweet paprika -- scant
1/2 teaspoon cayenne pepper
3 tablespoons plain bread crumbs -- (scant), from stale rustic bread
Preheat the oven to 350F. Bring a large pot of slightly salted water to a rolling boil and blanch the onions until the water comes to a boil again. Drain the onions.
Spread the onions in a medium ovenproof glass baking dish - the onions should come at least 1 1/2-inches up the sides of the pan - and pour in the liquid. Toss the onions with olive oil, vinegar, garlic, and slat. Disperse the bay leaves evenly throughout pan and sprinkle the surface of the onions with the paprika and cayenne, then the bread crumbs. Bake, covered, until the onions are golden, about 50 minutes. During baking, if needed, add more water, wine, or broth to keep from burning.
Makes about 4 cups (16 one-quarter cup servings)
AuthorNote: baked onions, baked leeks, baked scallions, all seasoned with paprika, are found throughout Epirus and parts of Macedonia, especially in the western reaches where cuisines are similar. This is a wonderful side dish for grilled [favorites].
Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"4 cups"
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Per Serving (excluding unknown items): 81 Calories; 7g Fat (74.6% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
