Whole roasted onions are surprisingly tender, mellow, sweet, and darn near almost effortless. Here’s how to make them, including exactly how long to roast the onions.

A cast-iron skillet with 8 whole roasted onions with papery skins and creamy interiors.

Plonk onions on a baking sheet without bothering to peel them. Shove in the oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?! Though whole roasted onions can’t quite compete with their caramelized cousins in terms of sweetness, these roasted onions definitely surpass caramelized onions in terms of easiness. And they’re every bit as versatile. [Editor’s Note: Some may scoff at the notion of calling this clever little tactic or technique a recipe. We’re aware of this. We consider it a wonderful reminder of just how simple it can be to coax onions to superlativeness.]–Renee Schettler

HOW TO USE WHOLE ROASTED ONIONS

We fancy these whole roasted onions just as-is. You can also 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.
A dollop of crème fraîche.
A drizzle of olive oil.
A dribble of balsamic or sherry vinegar.
A crumbling of blue cheese.
A sprinkling of fresh thyme leaves.
A lot of black pepper.
A dash of hot sauce.
A blob of butter, a crumbling of blue cheese, and a dollop of crème fraîche.

You get the idea. Or you can chop them and add them to all manner of other dishes to bring their spectacular loveliness to other ingredients.

Burgers
Tacos
Sandwiches
Whole grain side dishes
Pan sauces or gravy
Grilled chicken
Roast beef

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

*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.

Serving: 1servingCalories: 15kcal (1%)Carbohydrates: 4g (1%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 55mg (2%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 1IUVitamin C: 3mg (4%)Calcium: 9mg (1%)Iron: 1mg (6%)

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Originally published June 12, 2011

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