Instructions:
Place the onions in an ovenproof dish and bake in the oven at 160°C for 35-40 minutes until the onions are soft and tender. Remove the onions from the oven and let them cool slightly before peeling. Cut the baked onions into quarters and place them in a bowl, tossing with a little olive oil and salt.
Combine the soy sauce, honey, and apple cider vinegar in a saucepan, bring to a boil, and reduce by half. Whisk in 2 tablespoons of olive oil into the soy sauce while it is still warm to thicken slightly.
In a blender, combine the kimchi and the remaining olive oil and blend until smooth. Arrange the baked onion quarters on a platter, drizzle with the soy dressing, add a bit of kimchi purée, sprinkle with flakes of rækling, and finish with thyme leaves. Serve as a standalone dish or as an accompaniment to fish.
Ingredients:
- Serves 4
- 50 g rækling
- 4 salad onions
- 50 g kimchi
- 100 ml olive oil
- 50 ml soy sauce
- 1 tsp honey
- 1 tbsp apple cider vinegar
- 2 sprigs thyme