Roasted Onions make a wonderful salad to pair with dishes like kabobs. So easy yet incredibly tasty thanks to the sweetness of onions and the spices over them. A slight tangy flavor from pomegranate molasses makes it even more delicious.
I don’t know why I’m not making these roasted onions often because it’s really so easy. We are more likely to make this super simple salad when we go on a picnic and have a barbecue there. It’s a must have food on our table then to accompany our shish kabob. No need to say that it disappears really fast and is never enough for the crowd.
Onion is one of number one ingredients in our cuisine. We use it almost in all our dishes. Also, onion could make a side dish on its own too. We just cut it into four even without peeling and accompany it with the main dish. We remove the layers one by one to eat them, don’t use even a fork for this, just take a layer and bite it when eating the main dish.
There were two versions of onion salad on our table at Adana kebab restaurant. One of them was raw and rubbed with sumac, you can find the recipe here. Other one was another salad with roasted onions. As you see in the picture, onions are roughly sliced, a mixture of a little sumac, paprika and salt was sprinkled on them, and a little extra virgin olive oil was drizzled over it. If you don’t like raw onion, you should try this one. Onion gets sweet and has no bad smell when roasted. This is one of the easiest and tastiest side dishes to serve with meat or chicken dishes.
Besides roasted onions and raw onion salad, they also serve a mixture of parsley and mint on a plate surrounded with radish slices. We squeezed lemon on them and we put small bunches of them in our mouth every now and then when enjoying all tasty foods on the table. On a traditional Turkish table, this kind of a plate with herbs is another type of mezze to complete a meal just like a fresh chopped Turkish salad, pickles or yogurt. Ending up your meal with these herbs is also suggested as they make your breath clean and fresh.Print
An easy salad with super simple ingredients yet so tasty.
- Prep Time: 5
- Cook Time: 50
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Side Dish
- Cuisine: Turkish
- 6 medium onions
- 1 teaspoon sumac
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- Preheat oven to 375F.
- Insert a toothpick on the onions so that all parts are equally tender.
- Wrap each of them with aluminium foil and roast for at least 50 minutes or until tender.
- Layer the onions and put them in a bowl leaving their peel out. Sprinkle sumac, paprika and salt over them. Drizzle olive oil and pomegranate molasses and stir well.
If you have a grill, you can just roast the onions on your grill until tender and follow the other steps.
- Serving Size: 1 bowl
- Calories: 82
- Sugar: 10.8g
- Sodium: 154mg
- Fat: 0.3g
- Carbohydrates: 19.5g
- Protein: 1.9g
- Cholesterol: 0g