Recipe

• 4 medium Walla Walla Onions
• 1 tbs. olive oil
• 1/2 cup pine nuts, toasted
• 3 oz. soft unsalted butter
• 1/2 tsp. lemon zest
• 1/2 tsp. fresh rosemary
• Salt and pepper, to taste
• 1/3 cup grated Parmesan cheese
• Optional garnish: 2 tbs. toasted pine nuts, lemon wedges and rosemary sprigs

Instructions

1. Toast the pine nuts at 350 Fahrenheit oven for 6-7 minutes, until golden brown. Remove and cool.
2. Increase oven temperature to 375 Fahrenheit, and fire up outdoor grill. Peel onions, and slice in half top to bottom. Brush with olive oil, and place cut side down on pre-heated grill. Barbecue until grill marks form.
3. Remove from grill and place on a cookie sheet. Finish cooking in over until tender, about 25 minutes. Remove from over.
4. Meanwhile, combine pine nuts, butter, lemon zest, rosemary, salt and pepper in food processor. Process until mixture is well blended.
5. Spread the butter liberally onto the onions. Return to over to cook until butter is melted, 2 minutes,
6. Serve onions warm, sprinkled with Parmesan and garnish.

Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Receive regular market recipes from our newsletter here.