David Chang, Peter Meehan

Roasted Onions

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Preparation info
  • Makes about

    350

    g
    • Difficulty

      Medium

Appears in

#26Momofuku
Momofuku

By David Chang and Peter Meehan

Published 2009

  • About

Onions cooked like this will keep for a week or more in the fridge, so it’s fine to make them well ahead of time. And there’s really almost nothing that they don’t make better—eggs, a roast beef sandwich, you name it. That said, you could also halve this recipe.

Ingredients

  • 2 tablespoons grapeseed or other neutral oil
  • 6 onions, thinly sliced (or about 900

Method

  1. Heat the oil in a 30cm cast-iron frying pan over a medium-high heat for 1 to 1½ minutes, until it’s very, very hot but not smoking. Add the onions to the pan—they will be piled up high, probably to the rim—and let them cook undisturbed for 2 to 3 minutes.
  2. Carefully toss the onions and, while doing so, season them with the salt. Now you’ve got 50 or so minutes o