Featured Recipe
Papillote Trio Onions
By Kate
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A blend of three onion types slow-cooked in foil on a grill until tender and caramelized. The mix of white, red, and cipollini onions brings contrasting sweetness and sharpness. Olive oil and sherry vinegar replace the balsamic for brightness and depth. Cook over low heat to coax out natural sugars, sealing aromas inside the foil pouch. Salt and pepper balance. A rustic vegan side or starter. Easy technique but precise heat control necessary. Foil must be tightly sealed or juices escape and dryness sets in. Watch for softened texture and fragrance breaking through foil folds before pulling off heat.
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Prep:
7 min
Cook:
50 min
Total:
57 min
Serves:
6 servings
vegan
appetizer
grilled vegetables
Introduction
Three onions. White for crunch and bite. Red for sweetness and color. Cipollini bring a compact punch of sweetness, their small bulbs caramelize faster, adding layers. Slow cooking them sealed in foil traps steam and concentrates flavor. Not just heat and time—temperature control critical. Too fast, charred edges, bitterness creeps in. Too slow, dryness or sogginess ruins texture. Grill proof—foil needs tight seal to capture aromas and moisture to soften but retain shape. Vinegar tossed in shifts acidity balance, cuts through natural sugar build-up without overpowering. Olive oil smooths texture and caramelization for glossy finish. Rustic. Minimal fuss. Real cooking hacks—watch foil bubbles, smell opening pouch, piercing test for doneness. Note the aromas—sweet, tart, embracing your grill’s smoky undertones. Flexible and forgiving, but timing and seal essentials.
Ingredients
About the ingredients
Substitute cipollini with pearl onions if unavailable but beware—they might cook faster due to smaller size, adjust grill time accordingly. If lacking sherry vinegar, apple cider vinegar works for acidity with a fruity note; red wine vinegar will bring sharper profile but less sweet balance. Olive oil can be replaced by avocado for higher smoke point on hotter grills, though less flavor. Salt should be adjusted carefully to not pull water out active cooking, risking dryness; consider finishing salt instead. Onions vary wildly in sweetness seasonally—taste slices raw to anticipate seasoning needs. Always use heavy-duty foil to avoid tears and juice leaks. Peeling cipollini tricky; blanching briefly loosens skins. Small variations in thickness of slices change cooking time. Thickness about 3 mm works well—thin enough to soften, thick enough to hold shape. Keep peeled onions whole to avoid drying excessively.
Method
Technique Tips
Prep onions uniformly to ensure even cooking; uneven thickness leads to inconsistent texture—some parts mushy, others raw. Tossing onions in oil and vinegar before sealing lets flavors penetrate during cook instead of after. Creating a tight foil pouch traps steam, which slowly gelatinizes onion sugars, resulting in tender, sweet layers. Open pouch cautiously—escaping steam can burn, but aroma is a reliable cue for readiness. Flip pouch around halfway through cooking to prevent overbrowning on one face; foil reflects heat differently across coals or burners. Watch visual cues: blistered skins on cipollini, juices thick and caramel-like pooling inside pouch tells you that breakdown is sufficient. Fork test critical; onions should yield easily but retain slight bite—overstepping leads to loss of texture. If no grill, use low oven 140°C (285°F), but be vigilant on cooking time and moisture retention. Don’t pierce foil prematurely or lose steam. Let onions rest inside loosely tented foil 5 minutes after removal from heat to stabilize juices. Serve warm for optimal textural contrast. Onions are versatile post-cook; incorporate into salads, sandwiches, or stews for flavor punches without extra fatigue cooking.
Chef's Notes
- 💡 Check heat regularly. Watch temp—keep grill low for even cooking. 120-130°C. Too hot? Charred bits. Too cool? Won't soften. Timing is everything.
- 💡 Slice onions consistently. Thin slices about 3 mm. Will help with cooking uniformity. Too thick and they’ll dry out. But too thin, you’ll have mush. Know your onions.
- 💡 Use heavy-duty foil to seal tight. Any gaps? Steam escapes, onions dry out. Wrinkled skins signal readiness. Juices should pool inside—look for that.
- 💡 If cipollini aren’t available, pearl onions will do. But they cook quicker; keep an eye on them. Adjust timing, avoid mushiness. Size matters.
- 💡 Vinegar can get funky—if sherry not around, try apple cider or red wine. Each brings a different tang—experiment with what you have. Balancing acidity is key.
