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Components:
Two crimson onions
A 100–150 gramme bag of rye flour
two eggs
One hundred and fifty grammes of almond flour
70 grammes of cheese with Parmesan.
One-tspn each of dehydrated basil, paprika, and ginger
5Fresh basil, garlic, tomatoes, and salt for the sauce
To prepare the onions, chop off the tops of each onion, leaving the roots in place. This aids in the onion’s ability to stay intact when sliced and cooked. Slicing the onion from the top will result in parts that open slightly but won’t cut all the way through.
Soak: Let the onions sit in water for ten to fifteen minutes. This process helps to lessen their roughness and give them a modest softness.
Coat: Combine the spices, rye flour, almond flour, and grated Parmesan cheese in a basin. Beat the eggs in a separate basin. Making sure the onion gets into the portions, dip each one in the egg and then the flour mixture.
Bake: Set the oven temperature to 200°C (392°F). After coating, place the onions on a baking dish and bake for 30 minutes, or until they turn a gorgeous golden colour.
The Sauce: Blend tomatoes with garlic, fresh basil, and salt to taste while the onions bake. This light sauce is the ideal foil for the deep, savoury taste of the baked onions
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