Roasted One-Year Onion

Preparation info

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By Peter Gilmore

Published 2014

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  • 4 japanese one-year onions (shimonita negi)
  • 30 g (1 oz) clarified butter, melted
  • sea salt
  • rock salt


Trim the one-year onions, reserving only the 10 cm (4 inch) long white base. Split each base in half lengthways and rinse the layers well under cold running water to remove any grit.

Place all the onion halves on a large sheet of silicone paper, drizzle with melted clarified butter, season with sea salt and wrap into a loose parcel. Bake the parcel on a tray with a bed of rock salt in a 180°C (350°F/Gas 4) oven for 10 minutes or until the onions are just soft. Keep warm until ready to plate.