Roast Onions

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

The best size of onion for this recipe is a small to medium one, weighing about 50–75 g/2–3 oz. I have read some recipes for roast onions where you don’t peel them. This is okay, but what happens then is that the onion steams inside the skin and doesn’t actually roast. The flavour is quite nice in the end, but if you peel the onion first you get a marvellous caramel, helped with a little sugar, from the onion’s natural juices.