5 Ingredients or Fewer

Melted Onions

October  5, 2020
2 Ratings
Photo by Linda Pugliese
Author Notes

I love how onions become meltingly tender and sweet after a long roast in the oven, but it’s not such an elegant look to plop roasted onions on a platter. Here the petals stay together in a pretty rosette, thanks to a muffin pan. If you don’t have one, use a small rimmed baking sheet or an ovenproof dish and pack the onions tightly together.

To store: Refrigerate in an airtight container for up to 4 days. Tip: If the stem is the North Pole, you’re cutting through the onion’s equator.

Excerpted from HELP YOURSELF © 2020 by Lindsay Maitland Hunt. Photography © 2020 by Linda Pugliese. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.Lindsay Maitland Hunt

  • Prep time 10 minutes
  • Cook time 1 hour
  • Serves 4 to 6 as a side
  • 6 medium onions (each 3 inches in diameter / 2 1/2 pounds total), halved crosswise through the center (not the root and stem), ends trimmed by 1/4 inch
  • 1/2 teaspoon kosher salt
  • 3 teaspoons freshly ground freshly ground black pepper
  • 2 tablespoons ghee or unsalted butter, melted, or your preferred cooking oil
In This Recipe
  1. Heat your oven to 425°F with a rack in the top position.
  2. Place the onion halves cut-side up in the cups of a 12-cup muffin tin. Sprinkle the onions with the salt and pepper.
  3. Roast for 20 minutes, until the onions have softened slightly and sunk into the cups. Brush with the ghee and return to the oven. Bake until extremely soft and golden brown, about 40 minutes more.

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