Santorini Fava with Caramelized Onions and Capers

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

subheading: For the Fava:

3 tablespoons olive oil

1 medium onion, finely chopped

2 teaspoons salt

2 cups yellow split peas OR a combination of dried fava beans (skinned), together with yellow and green split peas, plus a handful of lentils, picked over and rinsed

2 bay leaves

1 tablespoon turmeric, if you use ONLY yellow split peas

subheading: For the Onion-Caper Topping:

1 cup good-quality medium or large capers, preferably salt-packed

½ to ⅔ cup olive oil

3 cups halved and thinly sliced purple onions

1 cup sweet red wine, such as Mavrodaphne or sweet Marsala

2 to 3 tablespoons good red wine vinegar (optional if using brine-packed capers)

Extra-virgin olive oil, for drizzling

Directions at aglaiakremezi.com

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