Roasted Onions w/ Fennel

As many of you know, I finally converted to a Big Green Egg, and have been cooking literally anything I can on it over the past two weeks. I have been traveling a ton over the back half of 2014 and have not had a lot of time to cook or post recipes as I have in the past, so one of my resolutions is to post at least two recipes a month in 2015. I came across this simple roasted onion recipe in Food & Wine, made a few changes to suit my tastes, and threw it on the egg…super tender onions!


3 whole onions, peeled and sliced in half (any large type will work depending on taste) – plan for 1 onion for 2 people

1 cup chicken stock

1 fennel bulb – cubed or sliced

1/2 cup panko

1 tsp fennel seed

1 tsp coriander seed

1 tsp black peppercorn

3 bay leaves



Ready to chop - knife envy

Ready to chop – knife envy

Heat your egg (or an oven) to 400 degrees and being toasting the fennel, coriander and peppercorns in a pan over medium high heat. Toast them for a few minutes without burning and then use a mortar and pestle to grind the spices and combine the panko.

Mortar and pestle action!

Mortar and pestle action!

Rub the onions with EVOO and then liberally season the cut sides with salt and pepper. Place the cut side down in a roasting pan and pour in the chicken stock; add the bay leaves and the fennel, and cover with a tight fitting lid or tin foil.

Ready to be tenderized

Ready to be tenderized

Roast for about 2 hrs, but check midway through to ensure the liquid has not been absorbed because if it is you’re screwed and so is your roasting pan.

Egg time

Egg time

After the onions are done, turn them over and spread the spice and panko mixture on the cut side of the onions. Return the pan, uncovered, to the oven or egg and roast for about 15 minutes, or until the bread crumb mixture has browned.

Finished plating; a litte effort goes a long way!

Finished plating; a litte effort goes a long way!

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