whole grain mustard and maple charred onions
This is the crispiest most delicious finger food ever. It's supposed to be a side dish. But honestly, this never even makes it to the serving bowl. I warned you. I did. It's as addictive as a french fry but no frying. Put them in a bowl. Pair them with a main. Eat them with your fingers. Whatever. You're welcome.
1 large white onion (or any onions you have on hand)
2 purple onions
2 spanish onions
2 tablespoons extra virgin olive oil
2 tablespoons whole grain mustard
2 tablespoons good quality (real!) maple syrup
1tablespoon lemon juice
1 tablespoon honey
Zest of 1 lemon
2 cloves minced garlic (or 3 cloves frozen cubes)
¾ teaspoon kosher salt
Freshly cracked black pepper to taste
Preheat your oven to 375 degrees. (350 convection)
Slice all of your onions in long thick ( ½ inch) strips and lay them on a large baking sheet. In a small bowl mix together your oil, mustard, maple, lemon, honey, garlic, salt and pepper. Pour your mixture over your onions. Using a gloved hand, thoroughly mix the sauce onto your onions and spread your onions out evenly onto the baking sheet. Bake uncovered for about 45 minutes or until the edges of your onions are beginning to get blackened and crispy.
Plan Ahead: The sauce can be made up to 3 days ahead. Do not cut the onions the day before because they will just smell up your house. The leftovers are still delish the next day (I ate the them with my hands)- but this dish is at its prime the day it’s made.