Onions, Phoenix Style

This is a very interesting recipe that came from my Italian Mama cook book, but I sadly was not able to do it correctly. Not for lack of want nor lack of ability, (for once) but for lack of proper materials.

What this recipe is, is onions baked under the ashes or cipolle alla brace for you Italian enthusiasts. I have no fireplace to allow an onion to bake under ashes. I don’t even have a grill. I have a very small balcony where I could place a grill, but I’m poor and cheap and therefore cannot justify buying a grill.

I considered buying some wood or charcoal and lighting it in my oven. I tried to think of ways to make this recipe work the way it was intended. Thankfully I realized that all my ideas of how to do it were dumb, messy, and pointless.

So I made this recipe the best way I could. What did I end up doing? I’m sure you are dying to know. I just baked an onion in my oven. That’s it. Really exciting stuff.

This recipe taught me a really lazy way to cook onions. I mean you don’t even have to peel the onion. You just stick that onion in the oven for 50 minutes. Obviously you’re going to want to peel it after it’s cooked, but even that process is easier. It’s like boiling tomatoes when you want to be able to peel the skin off easier. Same deal with baked onions. When they are already cooked, those first layers peel off easily.

After the peeling process is done, you cut the onion into wedges and drizzle olive oil, salt, and pepper. You can also add some balsamic, which I did choose to do. The end result turned out nicely. The onion tasted almost caramelized, even. I only ate one wedge after it was cooked, just to try it and saved the rest. I ended up using my leftovers for an impromptu chicken fried rice dish of my own creation. That turned out really good by the way, but it’s a secret story that I don’t want to tell.


Onions baked without ashes


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