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Prep time
10 minutes
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Cook time
1 hour
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Serves
4 to 6 as a side
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
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Ingredients
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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
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1/2 teaspoon
kosher salt
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3 teaspoons
freshly ground freshly ground black pepper
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2 tablespoons
ghee or unsalted butter, melted, or your preferred cooking oil
Directions
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Heat your oven to 425°F with a rack in the top position.
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Place the onion halves cut-side up in the cups of a 12-cup muffin tin. Sprinkle the onions with the salt and pepper.
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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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