|Assortment of onions - yellow, white and red, shallots, pearl and green.|
One of the major drawbacks in cutting onions is the burning and crying that results from the chemical allyl sulfate that is released. Using a sharp knife helps but I have been known to wear my swimming goggles if I have a large number of onions to dice. It looks weird but it doesn't sting! On the bright side the more allyl sulfate an onion contains the longer its shelf life.
Roasting is one of my favorite ways to prepare most any vegetable, and onions are no exception. I tried these out and they were delicious. However, I must warn you the oven temp is very high and it caused a bit of a calamity when all of our smoke detectors went off. I hope the tasty soup I'm going to make with these will make my husband happier than the alarms did.
These would be great served as an appetizer with Ranch dressing or a great addition to soup, pizza or pasta.
3-4 white onions, peeled
4 Tablespoons olive oil
*Preheat oven to 475 F
Put 2 Tablespoons of olive oil in a 9 x 13 pan and coat the bottom and sides.
Cut the bottom off of the onions so they will stand upright. Cut an X into the top without cutting all the way through. Oil the outside of each onion.
Roast for 30 minutes. Check to see if there is still oil in the bottom of pan and drizzle the remaining oil in pan and onto onions. Roast for 10-15 minutes more.
They may be charred at the tips but just cut the blackened parts off.
|Onions ready to go into the oven.|