BAKED CHARLOTTES

This onions are really delicious and easy to make. The only difficult thing is pealing them. I first heard this recipe 15 years ago, when my daughter was still going to elementary school. While waiting for the children on the school plain, we, mothers, often ended up talking about food and exchanging recipes. The way this mother was praising the onions, made me give them a try immediately and I must say, her laudatory poem on the charlottes was no exaggeration. I like to serve them hot as a side dish with fried chicken or eat them cold as a salad (then I add some balsamico vinegar and some freshly chopped basilicum) or even use them to make a heavenly sandwich the next day.

INGREDIENTS

• 1 kg of French charlottes onions
• sea salt to taste
• freshly ground pepper to see
• 3 cloves of crushed garlic
• 2-3 tablespoons of olive oil
• 1oo ml white wine for soothing / lemon juice
• sweet red paprika powder to see

You can also add some whole cloves of garlic, they are really delicious!
After about 10 minutes, when the onions look thirsty in the oven, you can add 100 ml of white wine, that will give them a nice sprinkly edge. You can use lemon juice instead as well.

METHOD OF PREPARATION

• Put your oven on 220 C
• Peal the onions
• Make a vinaigrette from all the other ingredients except for the red paprika
• Add the onions and stir well to cover
• Put the onions in a tray, pour the rest of vinaigrette in the hot oven
• Leave for about 20 minutes, until nice and brown like in the picture
• Sprinkle with red sweet paprika and if you want too, some freshly chopped parsley

Pofta buna!