Cajun-Style Slow Roasted Onions
Fresh onion slices arranged in a cast iron skillet, then topped with an herb and spice-infused olive oil butter sauce. Slow baked until the middle is soft, and the tops and bottoms are caramelized.
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Servings: 2 people
Ingredients
- 3 to 4 yellow onions
- ⅓ cup red and green bell pepper strips
- ¼ cup celery
- ⅓ cup olive oil
- 2 tablespoons melted butter
- 1 tablespoon minced garlic
- 1 teaspoon Louisiana hot sauce
- ¼ teaspoon gluten free liquid smoke
- 1 tablespoon fresh parsley leaves, minced
- 1 tablespoon fresh celery leaves, minced, optional
- salt, black pepper and cayenne pepper to taste
Instructions
- Preheat oven to 300 degrees F.
- Peel onions, then remove the outer edges of each onion's flesh. See post.
- Cut each onion into thick circular slices. Arrange onion slices in a single layer in a well-greased enameled cast iron skillet.
- Sprinkle the slices liberally with salt, black pepper and cayenne pepper.
- Pour the red and green bell pepper strips and the celery into the bowl of your food processor. Pulse until finely chopped, then pour into a large bowl.
- Pour the remaining ingredients into the bowl with the minced veggies.
- Stir until well-combined.
- Pour the mixture evenly over the onion slices.
- Bake uncovered for 1 ¼ to 1 ½ hours, using a spoon to pour the olive oil/butter herb mixture in the bottom of the pan over the onions approximatley every 20 minutes.
- Serve immediately, or cover and refrigerate for up to 2 days.
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