Onions with Sage

1 comment

For all those who love onions but have troubles in digesting them, and most of all can’t stand the smell. These onions, stewed with sage, are not only very easy to do, but also easy to digest and leave a good smell of herbs in the kitchen.


Ingredients:

4 large onions
2 handfuls of fresh sage leaves
half a teaspoon of granular vegan stock
extra virgin olive oil

Method:
Put a saucepan on a low heat with two tablespoons of olive oil and place there the onions, after cutting them in halves lengthwise. Let them cook, covered with a lid, for about ten minutes, until onions are almost sticking to the bottom. Now, add a little water and half teaspoon of vegetable granular broth (it’s optional, I like them more natural). Turn the onions without breaking them, cover again and keep cooking. Meanwhile wash and chop the sage leaves. Remove the lid and cook the onions, a few minutes longer, covering them with the chopped sage leaves, that “wilts” and gives a good smell. The overall cooking time is twenty minutes.
The recipe in the photo is the version for the Easter lunch, we also add wild hopper tops, which around here are called “vàrtis”, and grow just in this season. I cut the tops and boiled them in water a couple of minutes, then I added them at the end with sage.

Chef: Matteveg from VeganBlog

  1. monsoon 27 April 2011 at 13:54

    this is great! onions are good as well as they have very few calories 🙂



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