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Six-Onion Roast with Goat Cheese Crema

Yield 10 to 12 servings


  • 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

How to Make It

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

  2. 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.

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

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