Roasted Kale Pesto Onions ~ I’ve mentioned my weird quirk with onions before and my (new) big love for them pickled but I guess I’ve never mentioned the “one” onion that converted me a true believer in these teary spheres. It was a longtime, favorite chef, friend of mine that used to turn these layer-y balls of weary into a glorious, flavorful side dish that could accompany just about any meal. Served along side a great steak, roasted chicken, or even a pot roast these were perfection. Pesto stuffed and roasted –– genius in my book, I mean what’s not to love? I was transformed from an onion fearing and loathing foe to a onion loving fool. Oh, the magic of pesto. I am still kinda weird and slightly picky about my raw onion intake but I’m working on it. This week with bunches of kale on-hand and in my mind, I took this original idea and brought it to our own dinner table –– earthy, kale pesto floating in roasted “boats” of onions. Serve them as a side or as an appetizer –– and who knows, you may just convert your own people –– and start some onion love.
Pick your onions –– you may use yellow, white or red for this dish.
Peel, cut off ends, and form boats –– leaving about 3 to 4 layers on the bottoms.
Make the kale pesto –– then try not to eat all of it.
Use a spoon and fill the onions.
Roast then enjoy.