Onions, Roasted
Ingredients
Directions
Prepare
Trim the ends of the onions without peeling them.
Place the onions in a saucepan and cover with boiling salted water.
Boil gently until nearly tender, about 1 hour.
Drain and dry the onions thoroughly.
Roast and serve
Place the onions in a tin or Dutch oven in front of a clear fire.
Roast the onions for 15 to 20 minutes, turning frequently.
Serve as a garnish for roast fowl.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Red or yellow onions
- Softens and turns sweet as it cooks, and browns on the outside when roasted.
The step that matters
Drying the onions thoroughly before roasting. Surface moisture must evaporate before the outside can brown. Wet onions steam in the heat, so they brown unevenly and take longer to colour.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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