Braised Cipollini Onions with Smoked Barley, Carrot-Saffron Jus and Pine Nut Gremolata

01

Ingredients

• 16 cipollini onions, about 500 g total
• 3 tablespoons olive oil, divided
• 2 teaspoons pure maple syrup
• 1 tablespoon white miso
• 5 cups low-sodium vegetable stock, divided
• 4 fresh thyme sprigs
• 1 cup pearl barley, rinsed
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• 600 g carrots, peeled and thinly sliced
• 1 small shallot, sliced
• 1 garlic clove, sliced
• 1/4 teaspoon saffron threads
• 1 tablespoon sherry vinegar
• 1 tablespoon vegan butter
• 1/3 cup flat-leaf parsley leaves, finely chopped
• 1/4 cup pine nuts, toasted and finely chopped
• 1 tablespoon capers, rinsed and finely chopped
• 1 lemon, zested and juiced
• Fine salt and black pepper

02

Prepare the dish

1. Bring a medium saucepan of water to a boil. Add the cipollini onions for 45 seconds, drain, cool under running water and trim the root ends. Slip off the skins while keeping the onions intact.
2. Heat 1 tablespoon olive oil in a wide sauté pan over medium heat. Add the onions and cook for 7 to 9 minutes, turning carefully, until golden on several sides.
3. Whisk the maple syrup and miso into 1 cup vegetable stock. Pour it around the onions and add two thyme sprigs. Cover, reduce the heat to low and braise for 25 to 30 minutes, turning halfway, until tender but still holding their shape.
4. Uncover the onions and simmer for 4 to 6 minutes until the braising liquid becomes a glossy coating. Remove from the heat and keep warm.
5. For the barley, warm 1 tablespoon olive oil in a saucepan. Add the rinsed barley and smoked paprika, then toast for 2 minutes. Add 2 1/2 cups vegetable stock and the bay leaf. Simmer partially covered for 30 to 35 minutes until tender but pleasantly chewy. Drain any excess liquid, remove the bay leaf and season with 1 teaspoon lemon juice, salt and pepper.
6. For the jus, heat the remaining tablespoon olive oil in a saucepan over medium heat. Add the carrots, shallot and garlic with a pinch of salt. Cook for 6 minutes without browning.
7. Add the saffron, remaining 1 1/2 cups vegetable stock and two thyme sprigs. Simmer uncovered for 18 to 22 minutes, until the carrots are very tender and the liquid has reduced by about one third.
8. Remove the thyme, transfer the carrot mixture to a blender and blend until completely smooth. Pass through a fine sieve into a clean saucepan. Whisk in the sherry vinegar and vegan butter, then adjust with salt and enough warm water to make a pourable jus.
9. Combine the parsley, pine nuts, capers and half the lemon zest. Add 1 teaspoon lemon juice and a small pinch of salt to make the gremolata.
10. Reheat the barley, jus and onions gently. Check the balance of salt, acidity and sweetness immediately before plating.