Tartine of Braised Onions, Whipped Honey Feta, Mint & Seeds

Tartine of Braised Onions, Whipped Honey Feta, Mint & Seeds

Serves 2 

For the Seed Mix

(makes about ⅓ cup) 

1 ½ tablespoons cumin seed, toasted (see note)
1 ½ tablespoons coriander seed, toasted 
2 tablespoons sesame seeds, toasted 
½ teaspoons freshly ground black pepper 
1 teaspoon flaky salt 

Combine cumin and coriander seeds in a mortar and pestle or spice grinder. Grind just until things are broken down but not a fine powder. Combine seeds and all other ingredients in a bowl or jar, and mix until well combined. Set aside until ready to use. This mix can be made ahead and stored for up to 2 months (after that the spices will start to lose their potency). 

Note: toast seeds in a dry skillet over medium heat, tossing every minute or so until they become fragrant (usually 2-3 minutes for cumin and coriander, a bit longer for sesame seeds). Sesame seeds can be toasted in advance to keep on hand and should be stored in a sealed container in a dry place. 

For the Whipped Honey Feta 

(makes about ½ cup)

6-7 ounces (about ¾ cup) feta (we prefer 100% sheep milk varieties)
2-3 teaspoons honey

In the bowl of a food processor, combine feta and honey. Pulse until feta is becoming smooth and honey is fully incorporated, but some texture remains. Season to taste with additional honey and/or a pinch of salt. 

For the Braised Onions 

8 ounces (220g) green or spring onions, cleaned & ends trimmed (halve any large spring onions if using)
2-3 cloves garlic, smashed 
2 tablespoons olive oil 
¼ cup white wine 
¾ cup broth or water 
Black pepper 

Heat a large skillet or heavy bottomed pot with a lid over medium heat. Add oil, then add your onions and a big pinch of salt. Cook, turning once, until onions start to take on some color, 5-6 minutes. Turn off the heat and add white wine (this will sizzle and bubble immediately). Turn heat back to medium, and let everything bubble for a minute or so. Add your water or broth, another pinch of salt, and a few grinds of black pepper. Reduce heat to medium-low, cover, and let cook for 8-10 minutes, until onions are very tender. Season to taste with salt and a squeeze of lemon juice. Set aside. 

To Serve 

2 thick slices of sourdough bread 
Whipped Honey Feta (recipe above)
Braised Onions (recipe above)
Olive oil
1 handful of mint leaves, chiffonade or roughly chopped 
Seed Mix (recipe above)

Toast your bread. Spread a generous amount of the whipped feta and lay 3-4 braised onions on top. Drizzle some olive oil and sprinkle with mint and a dusting of the seed mix. Enjoy immediately! 

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