Spring Onions with Sorrel, Lemon, and Olive Oil

Written By Allison Martin Holt

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.

Allison Martin Holt
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