Slow-Cooked Onion Salad Recipe

Name: Slow-Cooked Onion Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium leeks (1 lb total; white and pale green parts only), trimmed and cut crosswise into 1-inch pieces (1 cup); 2 tablespoons mild honey; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 sweet onion such as Vidalia (1/2 lb), trimmed and cut crosswise into 6 slices; 1 large red onion (1/2 lb), trimmed and cut lengthwise into 6 wedges; 1 large white onion (10 oz), trimmed and cut lengthwise into 6 wedges; 6 medium shallots (10 oz total), trimmed; 8 fresh thyme sprigs; 1 tablespoon olive oil; 2 teaspoons fresh lemon juice; 1 teaspoon finely chopped garlic; 1 teaspoon coarse-grain mustard; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 Belgian endives; 5 cups baby spinach (5 oz); 1/4 cup chopped fresh chives or scallions; Accompaniment: lemon wedges (optional)

Servings: persons

4 medium leeks (1 lb total; white and pale green parts only), trimmed and cut crosswise into 1-inch pieces (1 cup)
2 tablespoons mild honey
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 sweet onion such as Vidalia (1/2 lb), trimmed and cut crosswise into 6 slices
1 large red onion (1/2 lb), trimmed and cut lengthwise into 6 wedges
1 large white onion (10 oz), trimmed and cut lengthwise into 6 wedges
6 medium shallots (10 oz total), trimmed
8 fresh thyme sprigs
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1 teaspoon finely chopped garlic
1 teaspoon coarse-grain mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
2 Belgian endives
5 cups baby spinach (5 oz)
1/4 cup chopped fresh chives or scallions
Accompaniment: lemon wedges (optional)

1
Put oven rack in upper third of oven and preheat oven to 400F.
2
Line a large shallow baking pan with foil, allowing 2 inches to hang over each end of pan.
3
Wash leek pieces well in a bowl of cold water, then lift out and drain well.
4
Whisk together honey, oil, salt, and pepper and add onions, shallots, and leeks, tossing to coat.
5
Spread onion mixture in an even layer in baking pan.
6
Scatter thyme on top, then cover with another large sheet of foil and crimp edges all around to seal, forming a package.
7
Roast until very tender, about 1 hour.
8
Carefully remove top sheet of foil (steam will emerge) and turn on broiler.
9
Broil onion mixture 5 to 6 inches from heat until tops of onions are browned and caramelized, 2 to 5 minutes.
10
(Check frequently, removing pieces as they brown.)
11
Discard thyme.
12
Whisk together oil, lemon juice, garlic, mustard, salt, and pepper in a large bowl.
13
Trim endives and halve lengthwise.
14
Cut in half crosswise, then cut lengthwise into 1/4-inch-wide strips.
15
Just before serving, add endives to dressing along with spinach and chives and toss until lightly coated.
16
Season with salt and pepper.
17
3Divide salad among 6 plates and top with warm onion mixture.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 medium leeks (1 lb total; white and pale green parts only), trimmed and cut crosswise into 1-inch pieces (1 cup), 2 tablespoons mild honey, 1 tablespoon olive oil, 1/2 teaspoon salt, and more.

Yes, Slow-Cooked Onion Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Slow-Cooked Onion Salad

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