Blanched Onion "Pasta"
Jim Weber
Onions can be harsh, but blanching them for at least 10 minutes will soften the bite and reveal the subtle underlying flavor. Sliced properly, these make an interesting gluten-free, low-carb alternative to pasta.
Slice off the top of the onion, leaving the root intact. Place the flat top of the onion on the cutting board. Slice from the center (root) to one side. Peel off the skin. Turn the onion, placing the slice on the board. Now slice into ¼ inch "rings" producing long strings resembling linquini. Steam or blanch the onions for 10 - 15 mins, tasting for subtleness while leaving al-dente. Drain and serve with pesto or your favorite sauce. (Recipe♦202)
