Roasted Onion & Bacon Quail Egg Soup

 Roasted Onion & Bacon Quail Egg Soup

Now that the season for new onions has arrived, here are some simple but excellent recipes for grilled onions. Cut it in half, sprinkle with salt, black pepper and olive oil, then throw it into the oven and roast it. The soft, crispy, sweet flavor is irresistible.

It's delicious even when it's cools off, and it's also fun to pick it up one layer at a time like chips! Great for hospitality tables and party finger food.

They're also a very healthy detox option when sick due to its anti-inflammatory qualities and excellent source of vitamin C and B6, iron, folate, and potassium.

How about a gentle-tasting quail egg soup with rich aroma of bacon and perilla along with roasted onions? When you want a small batch of soup, this hearty recipe is great, healthy alternative to canned soup.

● Recipe

① To prep your ingredients, hollow out the root and cut two onions in half vertically with the skin still attached, . Set aside a third onion, peeling and slicing half for the soup.Slice the bacon into coarse strips and the perilla/green shiso leaves into fine strips.

② Place parchment paper over a baking sheet and place onion halves with skin still attached face up. Sprinkle with salt, black pepper, and olive oil.

③ Bake onions in an oven preheated to 400 °F. Please adjust the baking time depending on the size of the onion and the type of oven, about 25 to 30 minutes for small to medium sizes, about 50 minutes to 1 hour for larger sizes. When it is lightly roasted remove from oven and sprinkle with plenty of parmesan cheese. Bake it for another 10 to 15 minutes, and when the skin of the onion and the cheese are browned, it is ready to pull out.

④ Place the quail eggs into a small pot, add water and a pinch of salt. Bring to a boil over high heat. Before coming to a boil, when small bubbles begin to rise to the surface, roll the eggs and stir gently so that the yolk remains in the center. Remove from heat 2 minutes after coming to a boil, exposing the eggs to cold water for an easier peel.

⑤ Cook sliced ​​onions and bacon in a soup pan, add water and bring to a boil. After coming to a boil, scoop away rising bubbles and scum until clear. Adjust taste if bland with consommé, salt, and black pepper, and add the boiled quail eggs and chopped perilla/shiso leaves. After serving in a bowl, sprinkle with dried parsley if desired.

● Cooking tips

・ The grilling time varies depending on the size of the onion and the oven. About 25 to 30 minutes for small to medium size, about 50 minutes to 1 hour for large size. Please adjust while checking the baking time depending on the size of the onion and the type of oven. It's delicious when it’s a little overcooked and the skin is a slightly burnt.