Roasted Onions
Simple roasted onions cooked in their skins until tender and caramelized, served with butter, salt, and pepper. A classic side dish with minimal preparation.
Ingredients
- 4 whole Medium onions, unpeeled (Yellow or white onions work best)
- 4 tablespoons Cold fresh butter (For serving)
- 0.5 teaspoon Salt (To taste)
- 0.25 teaspoon Black pepper, freshly ground (To taste)
More recipes using Onions
Plain Boiled Onions
Tender boiled onions cooked in milk and water, served with melted butter. A simple, classic side dish from traditional British cookery.
Brown Onion Sauce for Gravy
A rich brown onion gravy sauce enhanced with port wine and mushroom ketchup, perfect for roasted meats and savory dishes. The onions are fried until golden, then thickened with a roux and enriched with stock and wine.
Juice of Onions and Garlic
A traditional method for extracting concentrated juice from onions and garlic by pounding with water and straining. This aromatic liquid can be used as a flavoring base in curries, marinades, and sauces.
Onion Rice
Simple, quick and easy recipe to make when there are less ingredients.
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Leave the onions unpeeled. Trim off any loose papery skin but keep the main skin intact. Place onions on a baking sheet.
- 3Place the baking sheet in the preheated oven and roast the onions for 45-60 minutes, turning them once halfway through to ensure even browning. They are done when tender when pierced with a knife and the skins are browned.
- 4Remove onions from oven and let cool slightly. Serve hot with cold fresh butter, salt, and pepper on the side. Diners can peel away the outer skin and season the tender onion flesh to taste.
