Grilled Knob Onions With Romesco Sauce

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Servings: 4 Difficulty: Advanced
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Charred sweet onions paired with a smoky, nutty Catalan pepper sauce
Grilled Knob Onions With Romesco Sauce recipe image
Grilled Knob Onions With Romesco Sauce recipe image
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Grilled Knob Onions With Romesco Sauce

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 21.5

Description

This dish celebrates the simple elegance of Spanish tapas culture. Knob onions, also known as calcots, are grilled until their skins are charred and blackened, then roasted until tender and sweet. They are served alongside a vibrant Romesco sauce, a traditional Catalan condiment made from roasted red peppers, almonds, garlic, and olive oil. The sauce offers a rich, smoky, and slightly spicy counterpoint to the mild, caramelized onions. Perfect for summer barbecues or as an appetizer for a Mediterranean feast, this combination provides a delightful contrast of textures and flavors. The onions are eaten by hand, peeling back the charred skin to reveal the succulent white bulb, which is then dipped generously into the creamy sauce.

Ingredients

Directions

  1. Prepare the Romesco sauce base: If using dried red peppers, remove stems and seeds, then soak in warm water for 1 hour until softened. If using roasted peppers, remove charred skin, stem, and seeds.
  2. Scrape the flesh from the softened dried peppers, discarding the skin, or chop the roasted peppers. Set aside.
  3. In a food processor, pulse toasted bread and blanched almonds until finely chopped.
  4. Add the garlic, chopped tomato, salt, and pepper to the processor.
  5. Add the reserved pepper flesh and process until a smooth paste forms.
  6. With the motor running, slowly drizzle in olive oil until the sauce is thick and creamy.
  7. Add warm water one tablespoon at a time if the sauce is too thick, then season to taste. Set aside.
  8. Preheat your grill to high heat and an oven to 400&# 194;°F (200ðC).
  9. Trim the roots off the knob onions but leave the green tops intact.
  10. Place onions directly on the hot grill grate. Grill, turning frequently, until the skins are charred and blackened on all sides but the onions remain plump.
  11. Transfer the charred onions to a large roasting pan and cover tightly with foil.
  12. Roast in the oven for 20 to 25 minutes, until the onions are tender when pierced with a knife.
  13. Serve the onions hot alongside the Romesco sauce. Instruct guests to peel back the charred skin, dip the white bulb in the sauce, and discard the green tops and skin.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 21.5kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10.2mg1%
Total Carbohydrate 5.0g2%
Dietary Fiber 0.8g4%
Sugars 1.1g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled onions, romesco sauce, calcots, spanish tapas, mediterranean cuisine, vegan appetizer, roasted red pepper, almond sauce, smoky flavor, barbecue side, knob onions, catalan recipe, summer grilling, vegetarian main, garlic sauce
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