Veggies on the counter

I’ve been making an effort to live with less clutter. Like most people, I’m sure I own more things – clothes, documents, random objects – than I need. Coming to Glasgow with probably less than half the stuff I have back home, made me realize that there are only a few objects I can’t live without. I’ve also been trying to keep things simple in the kitchen, even though this is a big challenge for me because I’m not the kind of cook who intuitively works with only a few ingredients per recipe. I love layering flavours and textures on top of each other, and that’s how I naturally cook most of the time. That probably also explains why I’ve always been more drawn to middle-eastern and southeast asian cuisines (lots of things going on, flavour and texture-wise) than mediterranean (simple – but killer – ingredient combinations).

The recipe I’m sharing with you today, although only requiring a few ingredients, has an amazing complex flavour that results from the long cooking time. Just like in this recipe, the onion and marrow flavours and textures are pushed to the limit, and the outcome couldn’t be better. I know that some of you will probably be put off by the idea of peeling and chopping several onions, grating and squeezing the marrow, and waiting more than one hour for the dish to be ready. And since we’re at it, I must advise you there really are no shortcuts here – the vegetables have to brown and caramelize slowly, or there won’t be the same kind of flavour development. But if you think about it thoroughly, most of the cooking time is inactive and, in the end, you’ll end up with an amazing vegetable “jam” that is versatile and tasty enough to be used as a pasta sauce, served on top of cooked lentils, spread on toast and, my personal favourite, used as a filling for chickpea crêpes.

Caramelized Onion and Marrow Spread

(serves 6, as a starter)

Note: As an effort to eat less salt, I’ve been using Lo Salt lately. You can definitely use sea salt in this recipe, but adjust the amount (you’ll probably only need ½ or ¾ teaspoon of it).

Recipe inspired by food52

4 large onions, peeled, cut into half-moons and thinly sliced

6 Tablespoons olive oil, divided

2 Tablespoons water

1 large marrow

1 ½ teaspoons lo salt (see note above)

½ teaspoon freshly cracked black pepper

Heat 4 tablespoons of oil in a large pan over medium heat. When the oil is hot, but not smoking, add the sliced onions. Give the mixture a good stir, so that the onion slices are evenly coated with the oil. Leave undisturbed for 10-15 minutes, so that the onion slices in the bottom of the pan crisp up and brown slightly. After that time, stir the mixture again and reduce the heat to low. Cook for additional 45 minutes. Stir every 20 minutes and add 1 tablespoon of water each time (2 in total), to release some caramelized bits that might have stuck to the bottom of the pan.

In the meantime, grate the marrow into a large bowl. Transfer the grated marrow to a colander and squeeze it with the back of a spoon (or using your hands) to release as much water as possible. Set aside until the onions are cooked.

As soon as the onions have caramelized, add the marrow, low salt, pepper and additional 2 tablespoons of olive oil to the pan. Cook, stirring often, for additional 30 to 40 minutes, or until the marrow has reduced significantly and the mixture has a jam-y kind of texture. The spread can be kept, stored in a airtight container in the fridge, for up to 1 week.