INGREDIENTS:Roasted Whole Onions:
4 large sweet onions, peeled but left whole
to taste, salt and black pepper
3 cups barley and sweet pepper filling (recipe follows)
2 cups mixed summer beans (haricot vert, yellow wax beans, cranberry beans, fava beans, fresh edamame beans, etc.) cleaned and blanched
Savory Herb Sauce:
reserved roasted onion rings, inner rings from above
¼ cup white wine
1 cup vegetable stock or water
2 Tbsp. savory herbs, chopped (parsley, thyme, rosemary, oregano, summer savory, marjoram)
to taste, salt and white pepper
Barley and Sweet Pepper Filling:
3 cups toasted barley, cooked
1 red pepper, roasted, seeds removed, diced
1 yellow pepper, roasted, seeds removed, diced
1 green pepper, roasted, seeds removed, diced
2 Tbsp. savory herbs, chopped (parsley, thyme, rosemary, oregano, summer savory, marjoram)
to taste, salt and white pepper DIRECTIONS:For roasted whole onions: Place onions in a roasting pan; add enough water to cover the onions halfway. Bake in a 375°F degree oven, turning every hour, for 3-3½ hours or until onions are tender. Remove from liquid and allow to cool. Remove the inner rings of onions, leaving the two outer layers intact. Reserve inner rings for sauce.
For savory herb sauce: In saute pan, combine onions and wine. Reduce wine until almost dry. Add stock or water and bring to a boil. Puree sauce until smooth. Add herbs, salt and pepper. Keep warm.
For barley and sweet pepper filling: Combine all ingredients and season with salt and pepper
Fill each onion with barley filling. Place onions in 375°F degree onion for 10-15 minutes, until hot in center. Place a portion of mixed summer beans in center of a plate, place warm onion on top of beans and drizzle sauce around. SERVINGS:4 servingsFrom:Executive chef/co-owner Stu Stein, The Peerless Restaurant, Ashland, Oregon