Six-Onion Roast with Goat Cheese Crema

Ingredients

• 1 tablespoon pepper black freshly ground
• 0.5 pound cipollini peeled
• 2 teaspoons mint leaves fresh chopped
• 2 tablespoons parsley fresh chopped
• 1  garlic bulb 
• 10 ounce goat cheese fresh soft
• 2 bunches green onions trimmed
• 3  leeks white quartered
• 1 tablespoon lemon zest chopped
• 0.5 cup olive oil 
• 12 servings garnish: parsley fresh chopped
• 2  onions red quartered
• 0.5 pound pearl onions red peeled
• 1 tablespoon sea salt fine-grained
• 3 tablespoons cup heavy whipping cream sour
• 2  onions sweet quartered
• 1 cup ground walnuts divided toasted

Equipment

• bowl
• oven
• baking pan

Directions

1. Combine first 5 ingredients in a small bowl, stirring until blended. Stir in 1/2 cup walnuts.
2. Toss together garlic and next 6 ingredients; drizzle with olive oil.
3. Sprinkle with sea salt and pepper. Spoon mixture into a 3-quart baking pan.
4. Bake at 400 for 25 minutes, stirring once. Dollop goat cheese mixture over onion mixture; bake 20 minutes or until onions are tender.
5. Remove from oven; sprinkle with remaining walnuts.
6. Garnish, if desired.
7. * Cipollini are bittersweet bulbs of the grape hyacinth. They look and taste like small onions. Shallots may be substituted.