Baked Onions with Lentil-Zucchini-Mash

The following recipe addresses the special diet considerations for: gluten-free; low glycemic index; vegan; vegetarian; anti-cancer; cardiovascular disease; diabetes; inflammatory bowel diseases

Serves 2 as a side dish

Onions undergo an almost magical transformation when baked or sauteed
for a long time at low heat. They become sweet, creamy, soft, and
loose their dominating, strong taste. The onions can also be
served cold and will keep for a day or two in the refrigerator.

Photo © Rene S. Riis Foodstyling: Kille Enna

• 5-6 large Bermuda or Spanish onions (about 1 3/4 lbs or 800 gr), cut in half and skins removed


• extra virgin olive oil


• “cu”

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