Sometimes I forget that a simple part of the meal can actually become the main showcase of the meal.
For example – onions. I was browsing through an issue of Eating Well and stumbled upon a few recipes showcasing onions – rings, rolls, roasts and more. And the one thing I knew I had in my fridge was an onion- because, honestly, who doesn’t usually have one laying around the kitchen somewhere.
I also happened to have goat cheese, since I am cutting back on cows milk cheese, and flour to make the crust. And I am SO glad I had all the ingredients, because this was amazing!! I tweaked it a bit, added some healthier and gluten-free flair, scarfed it down for dinner (and leftovers for lunch), and took a few pics to share with you today.
- 1 sweet or yellow onion
- 1 tsp dried thyme
- sea salt and black pepper to taste
- 1 tbsp olive oil
- 1 cup no-chicken or veggie broth
- 4oz goat cheese roll
- 2 cups gluten-free flour
- ½ cup vegan butter
- ¼ cup water
- 1 tsp baking powder
- Preheat oven to 425 degrees.
- Heat oil in a large pan over medium-high heat.
- Chop onion and add to your pan along with salt and pepper. Saute for 2-3 minutes.
- Pour no-chicken broth into your pan and turn heat to medium-low.
- Cook for 10 minutes.
- While cooking, prepare your dough:
- Combine flour, baking powder and vegan butter in a large bowl. Knead it with your hands to break apart the butter.
- Add in your water and continue to knead until dough forms. Use more flour if sticky.
- Roll dough out on parchment paper, into a rectangle.
- Spread goat cheese over dough.
- Drain onions (if any juice is in the pan) and spread onions over goat cheese.
- Roll up your dough and cut into slices (about 8)
- Grease a muffin pan and place each roll into the pan.
- Bake for 20 minutes.
Pair this with some veggies or perhaps a bowl of soup. It really takes the mainstage and it so savory and delicious.
How do you like to cook onions? As a small component, a seasoning, or as the main course?
Peace and Love,
Jessi
