As an accompaniment to a hamburger, or served as the first course at a dinner party, Whole Roasted Onions are deliciously savory, mild, and creamy. They are also easy on the cook. Select the largest onions you can find — either from your own garden harvest or from the bin at the supermarket — that will stand up straight on a plate. There is no peeling or dicing involved; the onions are roasted right in their own skins.
One large, unpeeled onion per person
One tablespoon (or more) sour cream or butter
Oven Roasting — one hour or more
Preheat oven to 400 degrees F. Place whole onions in a baking dish lined with foil. Roast for an hour, or perhaps a little longer, until onions are soft throughout, and easily pierced with a skewer.
Microwave Cooking — about 20 minutes
I’ve successfully prepared these onions in the microwave, too. First, prick them all over with a fork. Then arrange up to three onions on a glass pie plate, and cook on high until thoroughly tender.
Fireplace Roasting – about 15 minutes
During last December’s ice storm, when both power and furnace went out, I discovered how easily onions roast in the fireplace. Wrap each in foil, then bury in a bed of hot embers for 15 minutes or so.
Slit the tops with a knife, place a tablespoon of butter or sour cream in each, and sprinkle with tarragon. To eat, spoon the warm, creamy flesh from the surrounding shell.
Incidentally, I once served Whole Roasted Onions to a man I was dating. Eleven years later, we are still together. Coincidence? I don’t think so.
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