Six-Onion Roast with Goat Cheese Crema

Coastal Living
10 to 12 servings


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10 ounce soft fresh goat cheese
3 tablespoons sour cream
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh mint
1 tablespoon chopped lemon zest
1 cup toasted ground walnuts, divided
1 garlic bulb, top removed
2 red onions, quartered, root ends intact
2 bunches green onions, trimmed, leaving 3 inches of green ends
1/2 pound cipollini, peeled*
1/2 pound red pearl onions, peeled
2 sweet onions, quartered, root ends intact
3 leeks, white part only, quartered lengthwise
1/2 cup olive oil
1 tablespoon fine-grained sea salt
1 tablespoon freshly ground black pepper
Garnish: chopped fresh parsley


Combine first 5 ingredients in a small bowl, stirring until blended. Stir in 1/2 cup walnuts.

Toss together garlic and next 6 ingredients; drizzle with olive oil. Sprinkle with sea salt and pepper. Spoon mixture into a 3-quart baking pan. Bake at 400° for 25 minutes, stirring once. Dollop goat cheese mixture over onion mixture; bake 20 minutes or until onions are tender.

Remove from oven; sprinkle with remaining walnuts. Garnish, if desired.

* Cipollini are bittersweet bulbs of the grape hyacinth. They look and taste like small onions. Shallots may be substituted.

Created date

November 2001