Senshyu yellow Japanese onion
Rooftop gardening
December 08, 2013
 Last spring I sowed some Senshyu onions, japanese yellow onions on my rooftop.
I harvested the first ones, leaving the others to grow.
I had already grown Senshyu onions, using the harvest for the Sculpit omelette with onion gratin, and this time I cooked another gratin.
 Onion gratin
Use fresh onions, the gratin will be more light and tasty.
Peel and cut it into halves (or quarters). Place on a foil and drizzle with a little olive oil, and an aromatic mixture.
Place half anchovy fillet and a slice of edam or fontina on each piece of onion.
 Close the foil and grill in the oven for 15 minutes.
Place in serving plates and open only when ready to serve.
Fresh Senshyu onions are sweet and tender, and can be used also raw as spring onions. I'm adding them to sandwiches and tasty salad like this one.
 Seven layers salad
Serve this salad into individual, transparent bowls.
From the bottom:
cooked peas
corn salad, lettuce or other leafy salad small
slices of boiled egg
bacon toasted and cut into chunks
cheddar cheese, diced
onions
mayonnaise
I served this salad for Thanksgiving: let's be honest, it will never win the prize for the healthier salad but it's so tasty!
 Read also:
Ishikura bunching onion
This harvest goes to: Harvest Monday
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