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Whole Roasted Onions

Plonk onions on a baking sheet without bothering to peel them. Shove in oven. Come back later for achingly sweet, tender, oniony goodness. Accept accolades. See how easy is was?

Some may scoff at the notion of calling this clever little tactic a recipe. We’re aware of this. Yet we consider it a reminder of just how simple it can be to coax onions to sweet, tender happiness. Though not quite as ungodly sweet as their caramelized cousins, they surpass them in terms of tenderness. And surprise.–Renee Schettler Rossi

LC How Easy Was That? Note

We fancy these whole roasted onions plain, though you can gussy them up with all sorts of goodness when they come out of the oven, if you please, with all manner of deliciousness. A blob of butter. Crème fraîche. Olive oil. Balsamic or sherry vinegar. Blue cheese. Wee thyme leaves. You get the idea.

Whole Roasted Onions Recipe

  • Quick Glance
  • 5 M
  • 1 H
  • Servings vary

Ingredients

  • Onions, as many as you please, unpeeled
  • Salt

Directions

  • 1. Preheat the oven to 425ºF (218°C).
  • 2. Plonk as few or as many unpeeled whole onions as desired on a baking sheet. Roast until the skins are deep golden brown and blistered and the inner parts are very tender throughout and yield when pierced with a sharp knife, an hour or longer, depending on the size.
  • 3. To serve, use a knife to slice across the top of each orb, discarding the top. Serve with salt at the table.
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