Oral Allergy Syndrome Friendly Herb-Roasted Onions with Basil
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Learn more →Ingredients
4 servings
- 4 medium yellow onions (about 2 lb total), halved through the root end
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
- 3 tbsp olive oil, divided
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tbsp apple cider vinegar
- 1 tsp honey
- ¼ cup fresh basil leaves, torn
For serving
- flaky sea salt, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the onion halves cut-side up in a single layer in a baking dish large enough to hold them snugly without stacking.
- 2
In a small bowl, whisk together 2 tbsp of the olive oil, the turmeric, ginger, and salt. Brush or spoon the mixture evenly over the cut surfaces of the onions.
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