Serves 2 as a side dish
Onions undergo an almost magical transformation when baked or sauteed for a long time at low heat. They become sweet, creamy, soft, and loose their dominating, strong taste. The onions can also be served cold and will keep for a day or two in the refrigerator.

• 5-6 large Bermuda or Spanish onions (about 1 3/4 lbs or 800 gr), cut in half and skins removed
• extra virgin olive oil
• "cu"
• 1 portion "lentil-zucchini mash with nigella seeds and roasted sesame oil" (see separate recipe)
• sea salt
• freshly ground black pepper

Cooking Instructions

1. Place the onions in a dish rubbed with extra virgin olive oil and bake them for 20 minutes in a 475° F (250° C) hot oven. Turn the heat down to 300° F (150° C) and bake for another 15 minutes. Switch the heat off, pour
2. Remove the dish from the oven and serve the hot onions each topped with a large dollop of lentil-zucchini-mash and sprinkled with sea salt and freshly ground black pepper to taste.