Sour Onion Broil

Broiled Sour Onions

Broiled Sour Onions served with a Tangy Garlic Cod and Cilantro Rice

These thick onion slices make a fabulous side dish for any low amine meal. I used to make these with lemon juice and olive oil, so hadn’t made them since starting my amine-free diet. I decided to use a lemon substitute instead, and it worked out fabulously! These low amine onions were a powerhouse of flavor, and so stupid easy that I could make them every day.

1 large red onion

2 large yellow onion

2 Tbsp Grapeseed oil

2 Tbsp ascorbic acid

4 Tbsp water

Fresh cracked black pepper

Sea salt, to taste

Sour Onions with pools carved to collect liquid

Sour Onions with pools carved to collect liquid

  • Preheat oven to 450 degrees.
  • Peel both onions and cut top and bottom ends off.
  • Slice each onion into three or four big onion ring slabs (about 3/4″ thick) and set on cookie sheet to bake.
  • Using the point of a paring knife, “carve” two small dents into each onion, about the diameter of a dime. These pools will help hold the sour liquid so it does not simply run off onto the pan.
  • Mix ascorbic acid and water together. It should mostly dissolve. Pour over the top of onions.
  • Drizzle grapeseed oil over the onion rings.
  • Crack pepper and salt over onion rings.
  • Bake for 15 minutes, then broil for another 5 minutes to lightly blacken them on top at the edges, to give them a “grilled” look.
  • Serve.
Sour Grilled Onions

Sour Grilled Onions

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