Whole Roasted Onion with Olive Oil
Whole onions are slowly roasted in foil until meltingly tender and naturally sweet. With just olive oil, salt, and black pepper, this simple recipe brings out the full flavor of the onion.
If you have a couple of onions at home, this is one of the easiest ways to turn them into something surprisingly special. Roasting the onions whole keeps the moisture inside, allowing them to steam gently as they cook and become wonderfully soft.
After about 50 minutes in the oven, the sharpness of raw onion disappears and is replaced by a rich, mellow sweetness. Serve it as a simple side dish, alongside grilled meat or fish, or even as a warm appetizer with a glass of sake.
What you'll need
- 2 onions
- 2 tbsp olive oil
- A pinch of salt
- A pinch of freshly ground black pepper
- Chopped parsley, to taste
How to make it
Preheat the oven to 200°C. Trim off the root end of each onion while leaving the skin on, then cut a deep cross into the top, stopping about one third of the way from the bottom so the onion stays intact.
Place each onion on a double layer of aluminum foil. Drizzle 1 tablespoon of olive oil over each onion, letting some of the oil run into the cuts, then wrap tightly in the foil.
Roast at 200°C for about 50 minutes, until the onions are completely tender. Carefully open the foil, season with salt and black pepper, and finish with parsley if desired.
Tips
- Choose onions of a similar size so they cook evenly.
- Keep the onion skin on while roasting. It helps protect the onion from drying out and keeps the inside juicy and tender.
- Cooking time can vary depending on the size of the onions. If a knife does not slide easily into the center after 50 minutes, roast for another 5 to 10 minutes.
What to drink with it
