Ottolenghi Bulgur with Caramelised Onions

vegetarian sides ottolenghi-inspired intermediate meal-prep
⏱ 40 min ✋ 30 min active 🍽 3-4

Ottolenghi, Plenty style, personal adaptation

Ingredients

  • 200 g coarse bulgur wheat
  • 2 large onions, sliced into thin half moons
  • Generous EVOO
  • 1 tsp baharat
  • Pinch of cinnamon
  • 300 ml boiling water or stock
  • Salt
  • Large handful fresh flat-leaf parsley
  • Squeeze of lemon
  • Optional: toasted pine nuts, pomegranate seeds, shaved Parmigiano

Method

  1. Slice onions into thin half moons
  2. Cook in generous EVOO on very low heat for 25–30 mins, stirring occasionally. They should become deep golden and completely jammy. Cannot be rushed, this is non-negotiable
  3. Add baharat + cinnamon, stir through
  4. Add bulgur, stir to coat in the onion oil (this is the flavour base)
  5. Pour over boiling water or stock + pinch of salt
  6. Lid on, off the heat, 10 mins, then fluff with fork
  7. Finish with loads of parsley, EVOO, squeeze of lemon

Key Details

  • The 25–30 min caramelisation cannot be faked or rushed, the onions must become jammy and golden
  • The onion-infused oil is the flavour vehicle, make sure there’s enough EVOO
  • Stirring the bulgur in the onion oil before adding liquid is the technique, it toasts and coats each grain
  • This is a revelation, not a side dish, it deserves to be the centrepiece

Variations

  • Top with a poached or fried egg for a complete meal
  • Add lentils (puy) to the base for more protein, lentil + bulgur is a classic pairing
  • Shaved Parmigiano on top = the Italian wink, sounds wrong, tastes extraordinary
  • Pomegranate seeds + pine nuts on top = the full Ottolenghi treatment

Pairs well with

  • Braised lamb shoulder (the natural companion)
  • Lamb chops steak style
  • Ragù on top for an Italian-Middle Eastern hybrid
  • Works as a standalone with roasted cauliflower and tahini

Notes & learnings

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