Caraway and Salt Roasted Onion with Yogurt Vinaigrette and Herbs


2 white onions, whole, skin on, top trimmed off

1 cup all purpose flour

1 cup kosher salt

1 Tablespoon Caraway seed + pinch for garnish

½ teaspoon of mustard seed

½ cup of water


Mix all ingredients together except onion until thick paste forms.  Form like plaster or putty around the onion until completely sealed and covered in an even layer.  Roast 90 minutes in oven at 325 degrees.  Remove and allow to cool at room temperature.

Meanwhile…gather these ingredients.

5 ounces of greek yogurt, plain

2 Tablespoons of apple cider vinegar

1 Tablespoon of honey

Pinch of salt and white pepper

Mix all ingredients well and reserve.


Equal part of basil, mint, chives, parsley and chervil, wash and toss well, season with squeeze of fresh lemon juice and drop of olive oil.


Peel the crust off the onion and discard.  Remove 1 or 2 layers of the onion skin and discard.  Slice the onion whole in circles, forming rings.  The slices should be no thicker than a pasta noodle, think onion linguini.  Season the sliced onion and place in a bowl.  Generously dress the onions with the yogurt vinaigrette and top with a lot of the fresh herb salad.  Garnish with a pinch of toasted caraway seeds.

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