This is a big week in Savannah. One of the largest St. Patrick's Day Parades happens in this town. The weather is beautiful and Spring has sprung. The dogwoods are blooming, the trees are budding, the azaleas are ready to pop and the fountains in all the squares around town are green. Everything is GREEN. It is a little piece of heaven in Savannah right now and I am in Rochester, NY. That is another story. Let it just be said that I am in good company, the food is delicious and the wine is flowing.
SPRING. St. PATRICK'S DAY. GREEN.
This recipe fits the bill for Vegans and Irishmen. A single green spring ingredient. Simply perfect.
Roasted Spring Onions
15 baby Vidalia onions (Vidalia, Ga. just down the road from me) or other large-bulb
spring onions. Trim ends, halved lengthwise.
1 tsp fresh thyme
coarse salt and freshly ground pepper
1 Tbs unsalted butter
Preheat oven to 350 F. Place onions in a baking pan. Sprinkle with thyme and season with salt and pepper. Add butter in slivers, especially around the bulbs. Roast onions until tender, browned, and caramelized, about 35 minutes. Transfer to a warmed bowl and drizzle with pan juices.
Erin Go Bragh!