Here’s how this is going to go down, my friends: whole roasted sweet yellow onions, roasted with olive oil and butter, roasted with rosemary, roasted whole, roasted to sweet submission.
It’s cold. I mean… really cold. Here’s our chance to crank up the oven, throw these onions inside and lean against the oven door as they transform from sharp and bite-y to soft and sweet.
Oh wait… you might be one of those people who think they don’t like onions. I’m here to tell you that you’re wrong. You exclusively like whole roasted onions.
Now let’s carry on.
Roasting is magic. It’s as simple as that.
These onions, tops removed and toasted in their jackets, become soft, smooth, sweet, and almost spreadable. I served mine along side thin cut pork chops and salad because I’m really good at living.
Happy Winter!
PrintWhole Roasted Onions
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
Ingredients
- 9 small and medium yellow onions
- 1/4 cup olive oil
- 2 tablespoons unsalted butter, thinly sliced
- coarse sea salt
- fresh cracked black pepper
- fresh rosemary sprigs
Instructions
- Place a rack in the upper third of the oven and preheat oven to 375 degrees F.
- Cut the tops off of each onion, but leave most of the skins on the onion.
- Arrange the onions in a square baking dish or a rimmed sheet pan.
- Drizzle the olive oil over the onions. Place a thin pat of butter on each onion.
- Sprinkle generously with salt and pepper and top with a rosemary sprig.
- Bake for 25 minutes until bubbling and tender.
- Increase the oven temperature to 400 degrees F and cook for another 15 to 20 minutes until the onions are completely tender and the tops are browned.
- Remove from the oven and allow to cool slightly.
- Remove the skins, slice and enjoy warm.
Anna
This recipe looks amazing! I’m so excited to try it.What would be something good to serve with this?
★★★★★
Leigh
A question, please – do you leave the root end intact or cut that off when you cut off the tops ?
joythebaker
I leave the root end intact and remove the root end and skin after baking.
kitlaughlin
The best part about this recipe (and doing it while I write) is *no peeling of the onions*. Gold, right there, let alone all the rest of the goodness!
Lynn Rohrs
These were very good but took a LOT longer to cook than the recipe called for. I used the smallest onions I had but they were still likely bigger. I’d say it took at least an hour and 15 minutes and could have used a bit more.