Test Kitchen - Smoky Fig Roasted Onions

Sometimes you just have to keep it simple. When thinking of what to do with the Smoky Fig Emulsion from Enfuso for our Test Kitchen, we realized that it was already such a complex blend that it needed to shine as an ingredient. Roasting onions with a tad bit of rosemary seemed fair, and in the end, we could really taste the smokiness of the olive oil and the slight sweetness of the fig over it all. Mission accomplished. Here's an easy recipe to give a shot!

Step 1: Ingredients (yields 8 servings)

• 4 large white onions, halved
• olive oil
• 2 tbsps sea salt
• 1/4 cup Smoky Fig Emulsion blend (smoked olive oil + fig balsamic)
• 1 sprig rosemary

Step 2: Prepping the onions
Preheat oven to 400F. Peel onions and slice in half. Slice off rounded ends a tad so the onions lay flat. Score an X on the top of each onion half so oil seeps in better later. Line a baking tray with foil, and brush whole surface with a thin layer of olive oil. Sprinkle sea salt on onion halves and the emulsion blend.


Step 3: Topping
Brush emulsion blend on onion halves thoroughly to make sure it gets in between the onion layers. Don't be afraid to spread open the layers a little bit with your fingers. Top with rosemary leaves, and place in the oven.


Step 4: Finishing
Roast for 30-40 minutes until edges are browned. Enjoy adding it to multiple dishes such as eggs or even as a side dish to meats!


This week's Test Kitchen ingredient: Chambord
"Chambord Black Raspberry Liqueur is modelled after a raspberry liqueur produced in the Loire Valley of France during the late 17th century. Chambord is made from red and black raspberries, Madagascar vanilla, Moroccan citrus peel, honey and cognac. Whole raspberries and blackberries are steeped in French spirits for a period of several weeks to produce a fruit infusion. This infusion produces a distinct raspberry flavour and aroma. After the infusion is extracted, a second set of spirits is added to the fruit and allowed to rest for a few weeks. After this second infusion is drawn off, the remaining fruit is pressed to obtain the natural sugars and juice. The fruit-infused spirits and juices from the final pressing are then combined, and finally, the berry infusion is married with a proprietary blend of cognac, natural vanilla extract, black raspberries, citrus peel, honey, and herbs and spices. The liqueur is 16.5% alcohol by volume." [Wikipedia]

What do you think we should do with it? We'll take suggestions on Facebook!


Photography by Duc Duong.