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Inland-inspired onion, grain-free crust, roasted

An onion inspired by the famous appetizer of inland restaurants, only healthier, without wheat and without frying

A roasted and lightly breaded grain-free onion, inspired by a popular appetizer served at the inland restaurant

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Gluten and Lactose Free, Lactose Free, Vegan, Vegetarian

Preparation: 00:50

Interval: 00:25


1 cutting board(s), 1 baking tray(s) (or more), 1 pastry brush(es) (or spray bottle)




cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml


– 2 medium onions, peeled and chopped, see recipe

– olive oil to taste (or oil)

– Salt to taste

– pepper to taste THE

Ingredients TO COMPLETE:

– cassava flour to taste – as needed (or ready-made cassava farofa)

– 2 tablespoons of olive oil, or as required

– Salt to taste


  1. Separate the ingredients and utensils for the recipe.
  2. Grease the refractory(s) with a drizzle of olive oil.


Roasted onion:

  1. Preheat the oven to 180°C.
  2. Peel the onions, making sure they remain whole.
  3. Trim off the excess root so the onions stay upright, but keep the base that holds the onion layers together.
  4. On a cutting board, place the onion upright and place a wooden spoon on each side – this will ensure that when cutting the onion the knife does not reach the end and the petals do not separate.
  5. First cut into quarters, then each quarter in half, to divide the onion into 8 parts.
  6. Repeat this cut on all the onions.
  7. Arrange the cut onions on the greased baking sheets side by side, leaving space between them.
  8. Brush or drizzle a little olive oil or oil on each and season with a little salt.
  9. Cover with aluminum foil and place in the preheated oven for 10 to 15 minutes or until cooked through.

Roasted onion:

  1. When the onions are cooked, remove them from the oven and remove the foil.
  2. Open the petals well, so that they have the shape of a flower.
  3. Try to carefully separate the petals so that the crumble can adhere.
  4. Distribute the cassava or farofa flour, spreading it well on each petal.
  5. Sprinkle a little salt.
  6. Spread the olive oil (see quantities in the ingredients) with the help of a brush or a spray bottle and, if necessary, add more.
  7. Put back in the oven to brown – about 10-15 minutes – turning halfway through cooking (if you notice that the tips are burning, remove them, add more oil and turn again).
  8. Once the onions are golden, remove them and turn off the oven.


  1. To remove roasted onion(s) from the oven and arrange them on a serving plate or, if you prefer, distribute them on plates next to your main course.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

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