ONIONS in a sweet bake? Yup. The crunchy flakes added at the end give an especially nice, smoky texture contrast to the soft apples and berries.

Ingredients:

  • 1 small gala apple (or similar variety!)
  • 1/2 cup fresh blueberries
  • 1/4-1/2 tsp of cinnamon, depending on your spice preference
  • Dash of salt
  • 1 tsp crunchy white onion flakes

Special Equipment: Chopping knife (otherwise known as a chef’s knife), or else a sharp paring knife; small ceramic 5-6-inch baking dish for single serving

Prep time: 20 minutes
Yields: 1 serving

Preparation:

  1. Preheat oven to 400 degrees F.
  2. Chop the apple in half, discarding seeds and stems, then chop each apple half into thin slices, about 5 mm thick each.
  3. Layer the apple slices into two rows in the ceramic baking dish, consecutively overlapping each slice. No oil or lining is required.
  4. Sprinkle with salt, the half cup of blueberries, and the cinnamon, then bake uncovered for 20 minutes. Remove dish from oven and let cool for 10 minutes.
  5. Once dish is cool enough to handle, top with crunchy onion flakes and enjoy!

Yasmine’s Notes:

While it may be HIGHLY unorthodox to many to consider crunchy-onion anything as typical sweet-snack/dessert affair, sometimes, it just takes a little bit of mental reorganizing to recognize all of something’s properties. (In other words, a little openness to seeing more than one side to a commonly-told story 😉 .)

The fact is we’ve been utilizing the inherent fiery sweetness of onions in our foods for a while now!

For example, while I PROMISE you it’s unheard of to pair the likes of onions with any typical dessert in the U.S., it’s not uncommon to find bottles of sweet tomato ketchups, BBQ sauces, and jams made with caramelized onions. (Ironically, frequently combined with everything from maple syrup and balsamic vinegar to sucrose and high fructose corn syrup to make them even sweeter!) Between recognizing this and recalling a restauranteur I’d seen slow cook onions for hours to make pure, sweet onion marmalade, I knew that the crunchy, flaky onions could be given a sweetness-chance here.

Let me know what you think of them in this recipe! And if you have any of your own interestingly different pairings, feel free to share them below!


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