The Sweet Onion Source
Grilled and Roasted Walla Walla Sweet Onion
with Pine Nut Butter


bullet044 medium Walla Walla Sweet Onions
bullet04 1 tablespoon olive oil
bullet04 1/2 cup plus 2 tablespoons pine nuts (divided), toasted
bullet04 3 ounces unsalted butter, softened
bullet04 1/2 teaspoon lemon zest
bullet04 1/2 teaspoon chopped fresh rosemary
bullet04 1/4 teaspoon freshly ground black pepper
bullet04 1/4 teaspoon salt, or to taste
bullet04 1/3 cup freshly grated Parmesan cheese
bullet04Lemon wedges and rosemary sprigs for garnish

Toast the pine nuts in a 350 degree oven for 6 to 7 minutes, or until golden brown. Cool. Caution: pine nuts burn easily.

Preheat the oven to 375 degrees and fire up an outdoor grill. Peel the onions and cut them in half, top to bottom. Brush onions with oil and place cut side down on the preheated grill. Barbecue until grill marks form. Place on a cookie sheet and finish cooking in the oven until tender, about 25 minutes.

Meanwhile, make the pine nut butter. Place the 1/2 cup pine nuts in the bowl of a food processor and pulse several times until finely ground. Add butter, lemon zest, rosemary, black pepper and salt. Process until mixture is well blended. Spread the tender onions liberally with pine nut butter. Return to the oven and cook just until butter is melted, about 2 minutes.

Serve onions warm, sprinkled with grated Parmesan cheese and additional toasted pine nuts. Garnish plates with lemon wedges and rosemary sprigs.

Recipe from the Walla Walla Sweet Onion Marketing Committee.

©Oso Sweet Onions