This classic side dish from Tom Douglas’ Dahlia Lounge restaurant is often served over a bed of sautéed Swiss chard.
4 medium Walla Walla sweet onions
1 tablespoon olive oil
½ cup pine nuts, toasted
3 ounces unsalted butter, softened
½ teaspoon lemon zest
½ teaspoon chopped fresh rosemary
¼ teaspoon freshly ground black pepper
¼ teaspoon salt, or to taste
⅓ cup freshly grated Parmesan cheese
Additional pine nuts, lemon wedges and rosemary sprigs for garnish
1. Preheat oven to 375°. Peel onions and cut them in half, top to bottom. Brush onions with oil and place cut side down on a preheated grill or grill pan. Barbecue until grill marks form. Place on a cookie sheet and finish cooking in the oven until tender, about 25 minutes.
2. Meanwhile, make the pine nut butter. Place the ½ cup pine nuts in the bowl of a food processor and pulse several times until finely ground. Add butter, lemon zest, rosemary, black pepper and salt. Process until mixture is well blended. Spread the tender onions liberally with pine nut butter. Return to the oven to cook just until butter is melted, about 2 minutes.
3. Serve onions warm, sprinkled with grated Parmesan cheese and additional toasted pine nuts. Garnish plates with lemon wedges and rosemary sprigs if desired.