Go Back

Whole Roasted Onions

A cast-iron skillet with 8 whole roasted onions with papery skins and creamy interiors.
I want my recipes to be accessible, using relatively few ingredients and manageable techniques. Some are so simple that they don’t really qualify as recipes, and that is the point. This whole roasted onion is proof of just that.
Andrea Reusing

Prep 5 mins
Total 1 hr
4 servings
15 kcal


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


  • Preheat the oven to 425ºF (218°C).
  • Plonk as few or as many unpeeled whole onions as desired on a rimmed baking sheet lined with aluminum foil or parchment paper. Roast until the papery onion skins are deep golden brown and blistered and the inner layers of onion seem yielding and tender when pierced with the tip of a sharp knife, an hour or longer, depending on the size.
  • To serve, use a knife to slice across the top of each orb, discarding the top or tossing it in the compost. Serve with a sprinkling of salt. Diners can unpeel the onion on their own, casting the papery onion skins to the side.


*What kind of onions can I roast?

The beauty of this recipe is that you can use anything you have on hand. Keep in mind that you'll get different results, though, based on what you use. Sweeter onions will caramelize better, while a red onion will retain a bit more firmness and a flavor that goes beautifully with a little balsamic drizzle.
Try whatever you've got and see which ones you like best. Remember that shallots and those tiny pearl onions are awesome candidates, too.