Preheat the oven to 350 degrees.
Chop the onions into 1/4 inch crescents.
Gather some fresh herbs. You can use any combination and ratio, depending on your preference.
Finely chop the herbs.
Mince or run garlic through a press.
Add olive oil to a warm sauté pan.
Add the onions, herbs and garlic to the sauté pan.
Mix well to combine. Cook over high heat until the onions begin to sizzle.
Reduce the heat to low, and add the mirin.
Cover and simmer until the onions are very soft. This should take about 20 minutes. Stir periodically to prevent the onions from sticking to the pan.
While the onions are cooking, slice the seitan into 1/2 inch thick pieces.
This is what the onions will look like when done.
Spread half of the onions on the bottom of a baking dish.
Top the onions with the slice of seitan.
Distribute the remaining onions over the seitan.
Pour enough water or vegetable stock to cover the onions.
Place in the oven, uncovered, until onions have browned on top and the liquid has been absorbed. This will take about an hour.
Serve while warm. Here, I am having it with a spinach salad and some sweet potato fries. I like to make this dish for dinner, and then use the leftovers for lunch sandwiches the next day.
Recipe adapted from The Angelica Home Kitchen cookbook.
- 2.0lb Seitan
- 2.0lb Onions, cut into 1/4 inch crescents
- 1.0Tbsp Garlic, minced
- 4.0Tbsp Fresh herbs, minced, such as rosemary, sage, thyme
- 1/4tsp Sea salt
- 1/4Tbsp Black pepper, freshly ground
- 1/4c Olive oil
- 3.0Tbsp Mirin or dry sherry
- Water or vegetable stock
- Sauté pan
- Baking dish
San Francisco, California