This recipe has been provided to AEB as is by the National Onion Association
Recipe and image courtesy of the National Onion Association.
Yield: 12
Ingredients
Roasted Onion Aioli (yield 1-1/2 cups)
Ingredients | Weights | Measures |
Yellow onions, chopped | 15 ounces | 3 cups |
Olive oil | 2 tablespoons | |
Salt and pepper | to taste | |
Light mayonnaise | 3/4 cup | |
Roasted garlic, mashed | 2 tablespoons | |
Smoked paprika | 2 teaspoons |
Focaccia squares 12 6x6 inch squares
Ingredients | Weights | Measures |
Roasted Onion Aioli | 3/4 cup | |
Herbed Goat Cheese | 12 ounces | 1-1/2 cup |
Cucumber, thinly sliced | 1-1/2 lbs | 36 slices |
Onion, red, thinly sliced | 15 ounces | 24 slices |
Carrots, shredded | 9 ounces | 3 quarts |
Red bell peppers, julienned | 1-1/2 pounds | 3 quarts |
Egg, fried, scrambled or hard-boiled | 12 |
Method
For Roasted Onion Aioli: In a bowl combine onions, olive oil and salt and pepper; mix well. Transfer to a sheet pan and roast in a 400 degree oven for 30 to 35 minutes, stirring occasionally, or until golden and very tender. Cool and finely chop. Mix together mayonnaise, roasted onions, mashed garlic and smoked paprika until blended. Place in a covered container and refrigerate at least 2 hours before using.
Split focaccia squares and spread the inside of each top half with 1 tablespoon Roasted Onion Aioli. Spread the inside of each bottom half with 1 ounce herbed goat cheese. Place 6 cucumber slices, 2 slices red onion, 1/4 cup carrot, 1/4 cup red peppers and egg on the bottom of each bun. Place remaining half of focaccia on top and press firmly to secure.
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