Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Sweet Onions with Parmesan-Pecan Crumble

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Sweet Onions with Parmesan-Pecan Crumble

Article excerpt

In my kitchen, sweet onions have gone from a seasonal treat to a year-round staple. They're not substitutes for traditional yellow onions, which I still prefer to use in soups and stews. Sweets are too assertive to be a subtle team player: You need to let them at least co-star.

In this recipe, roasted sweet onion is topped with a savory crumble. Serve it as a side dish to roasted meats. Leftovers can be tossed with hot pasta for a quick lunch the next day.

Use any kind of sweet onion you find. Cooking times will vary based on the moisture level in the onion, so you'll need to keep an eye out as the onions are getting done.

SWEET ONIONS WITH PARMESAN-PECAN CRUMBLE

6 to 8 servings

Ingredients

2 1/2 pounds sweet onions, such as Vidalia or Walla Walla, cut into 1-inch chunks

2 tablespoons olive oil

Salt

Freshly ground black pepper

2 tablespoons panko (Japanese-style) bread crumbs

2 tablespoons freshly grated Parmigiano-Reggiano cheese

1/4 cup pecan pieces, coarsely chopped (1 ounce)

Steps

Preheat the oven to 375 degrees. …

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