Whole Roasted Onions
This dish from Seasons 52 would be the perfect side to compliment roasted chicken, I think. I have to admit, I am not much of a cook, but I am a huge fan of food! There are some people that might balk at the idea of consuming an entire onion, but not me! I love them and I feel that they compliment meat dishes very well. And they are a great source of vitamin C, calcium and iron!
Try out this recipe for whole roasted onions, today!
Ingredients:
- 4 – 5 ea Yellow Onions, medium size
- 8 spritzes Extra Virgin Olive Oil
- ½ tsp Kosher Salt
- 2 pinches Black Pepper, fresh ground
Procedure:
- Trim the bottom of the onion so it is flat when placed on a baking sheet.
- Cut the top of the onion making a 2½ – 3” circle and save the top for roasting.
- With an ice cream scoop, scoop out the inside of the onion.
- Place hollowed out onions and onion tops on a baking sheet.
- Spritz each onion once on the top and bottom.
- Season inside of onions equally with salt and pepper.
- Roast onion and tops at 425º for 45 minutes, until onion is soft and caramelized.
- Use immediately or chill to below 40º.
Serves: 4
