Every country cook has a collection of favorite onion recipes, onions grow easily in kitchen gardens and keep well through the winter in root cellars. Pair the onions with grilled and roasted meats, or simple seafood dishes.
At one farmhouse lunch my hostess served sections of onions roasted like these along with their pan juices atop a simple risotto — an even better reason to make extra.
2. Roast about an hour basting with pan juices several times. After about 20 minutes, add the garlic. If pan juices threaten to burn, add 1/3 to 1/2 cup water and scrape up any brown glaze with a spatula. Baste it over the onions. They're done with they still hold their shape, but are tender when pierced with a knife. Serve hot, warm or at room temperature, basted with their pan juices.
Copyright Lynne Rossetto Kasper
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.