Spring Onions with Sorrel, Lemon, and Olive Oil
Fresh sorrel mixed with a robust olive oil adds a delicious touch to slow baked spring onions. I like to serve them with a few slices of Parmigiano-Reggiano or as a side dish to chicken.Serves 4-6
Ingredients
- 12 spring onions
- 1/2 cup fresh sorrel leaves , finely chopped
- Juice from 1 small lemon
- 1/4 cup, plus 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 350°F.
- In a small bowl, combine the sorrel, lemon juice and 1/4 cup olive oil. Season with salt and freshly ground black pepper and whisk to combine. Set aside.
- Place the spring onions on a large baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with sea salt. Put the onions in the oven and cook for 40 minutes or until they are soft and caramelized. Remove from the oven.
- Transfer the onions to a serving platter. Spoon the sorrel mixture over the top. Serve immediately.
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