INGREDIENTS:Roasted Whole Onions: 4 large sweet onions, peeled but left whole to taste, salt and black pepper 3 cups barley and sweet pepper filling (recipe follows) 2 cups mixed summer beans (haricot vert, yellow wax beans, cranberry beans, fava beans, fresh edamame beans, etc.) cleaned and blanchedSavory Herb Sauce: reserved roasted onion rings, inner rings from above ¼ cup white wine 1 cup vegetable stock or water 2 Tbsp. savory herbs, chopped (parsley, thyme, rosemary, oregano, summer ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.