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Thursday, 31 March 2011 |
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| |   | Roast Onions | |  | My Rating: | View Recipe: | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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Nominated for an 2011 IACP Cookbook Award in the General category. For a list of all the finalists check out our IACP Finalists' Guide.
Recipe from Forgotten Skills of Cooking by Darina Allen (Kyle Cathie Ltd., 2010)  I'm always surprised that so few people cook onions in this ultra-simple way. This recipe is our great standby; we just throw the onions into a heated stove. Although we call them roast onions, I suppose, strictly speaking, they are baked. Either way, they are absolutely delicious, and my children adore them.
- small or medium-sized onions, unpeeled
- olive oil
- sea salt
Preheat the oven to 400ºF. Roast the unpeeled onions until soft. This can take anywhere from 30 to 45 minutes, depending on size. Serve in their skins. Serve with olive oil and sea salt. To eat, cut off the root end and, if small enough, squeeze out the onion. Larger onions are best split in half and served with a dab of fresh herb butter melting in the center. They're so exquisite that you won't want anything else for supper.Variation: Roast Onion Halves Cut the raw, unpeeled onions in half from top to bottom. Put in a roasting pan in a single layer. Drizzle with extra virgin olive oil and scatter over some freshly picked thyme leaves, if available. Season with salt and freshly ground pepper. Roast in a preheated oven at (450°F), for 20-40 minutes, depending on size. Turn once, halfway through cooking.
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Last Updated ( Friday, 01 April 2011 )
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