Recipe courtesy of Mary Sue Milliken and Susan Feniger

Grilled Knob Onions with Romesco Sauce

  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 1 hr 15 min
  • Cook: 35 min
  • Yield: 4 to 6 servings
Save Recipe

Ingredients

1 sweet dried red romesco pepper, (or substitute a roasted red bell pepper)

1 slice bread, toasted

10 blanched almonds, toasted

Salt and freshly ground black pepper

4 cloves garlic, peeled

1 tomato, peeled, seeded and chopped

1/3 cup olive oil

1 to 2 tablespoons warm water

12 to 16 knob onions, or calcots

Directions

  1. Prepare the romesco sauce: If using a dried pepper, remove the stem and seeds from the pepper and soak in warm water for 1 hour, or until softened. Scrape off the flesh and discard skin. If using a roasted pepper, remove the charred skin, stem, and seeds, and chop. Set aside.
  2. In a food processor, finely chop the bread and almonds. Add the salt, pepper, garlic, tomato and reserved flesh of the pepper. Process to a smooth paste. With the motor running, add the olive oil in a thin stream, until mixture is the consistency of a thick, creamy sauce. Add the warm water as needed to help thin the sauce if necessary. Adjust the seasonings, transfer to a bowl and set aside at room temperature or chill until ready to serve.
  3. Preheat a grill or broiler, and preheat an oven to 400 degrees F. Trim the roots off the onions and spread them over the grill. Grill the onions until charred all over but not dried out, turning frequently. Transfer the onions to a large roasting pan, cover tightly and roast in the oven for 20 to 25 minutes. Serve the onions steaming hot, strip back the charred outer skin, dip the onions in the romesco sauce, eat the white bottoms and discard the top.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Roasted Tomato Basil Soup

Marinated Tomatoes and Grilled Onions

Grilled Squid and Vidalia Onion Salad with Grilled Tomatoes

Grilled Corn-Sweet Onion Salad

Farro Salad with Grilled Eggplant, Tomatoes and Onion

Cornmeal Crusted Catfish with Grilled Tomato and Sweet Onion Salad

Grilled Flank Steak with Parsley Sauce, Roasted Sweet Peppers and Grilled Onions and Goat Cheese Potato Puree

Grilled Squid and Sweet Onion Salad with Roasted Tomatoes and Green Chile Vinaigrette