• Course: Appetizer, Side Dish
• Features: Make-Ahead Recipes, Gluten-Free

Ingredients:

• 4 medium Walla Walla onions (about 2 1/2 pounds)
• 1 tablespoon olive oil
• 1/2 cup plus 2 tablespoons pine nuts, toasted (see NOTE)
• 6 tablespoons unsalted butter, at room temperature
• 1/2 teaspoon freshly grated lemon zest, plus lemon wedges for serving
• About 4 rosemary leaves, minced (1/2 teaspoon), plus a few sprigs for garnish
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup freshly grated Parmesan cheese, for serving

Directions:

Prepare the grill for direct heat. If using a gas grill, preheat to medium (350 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 6 or 7 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

Preheat the oven to 375 degrees.

Peel the onions and cut them in half, top to bottom. Brush the onions with a little oil and place them cut side down on the hot grill grate. Cook for about 7 minutes, until grill marks form. Transfer to a baking sheet and finish them in the oven; it's best to use a metal spatula to do this so the onion layers do not separate. Roast for about 25 minutes, until tender. Leave the oven on after you remove the onions.

Meanwhile, make the pine nut butter: Place 1/2 cup of the pine nuts in the bowl of a food processor and pulse several times, until finely ground. Add the butter, lemon zest, rosemary, salt and pepper. Process until the mixture is well blended.

Turn the tender onions cut side up and liberally spread the tops with the pine nut butter. Return them to the oven to roast for about 2 minutes or just until the butter has melted.

To serve, sprinkle the onions with grated Parmesan cheese and the remaining 2 tablespoons of toasted pine nuts. Garnish the plates with rosemary sprigs and lemon wedges.

NOTE: Spread the pine nuts on a small baking sheet or in a pie plate. Toast in a 350-degree oven for 6 or 7 minutes or until golden brown. Watch closely, because they burn easily. Let cool completely.

Recipe Source:

Adapted from chef Tom Douglas of the Dahlia Lounge in Seattle.

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