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Roast Onions
Preparation info
Serves
4
Difficulty
Easy
Appears in
The Times Calendar Cookbook
Published 1977
Serve onions cooked like this with any roast, particularly beef or lamb, and remember that Jerusalem artichokes can also be treated in the same way.
Ingredients
4–8 25 g 1 oz
Method
Peel the onions, leaving them whole. Where possible choose large onions and allow one per person. Place the onions in a saucepan, cover with cold water and bring to the boil. Simmer for 2–3 minutes, then drain well. Return the onions to the saucepan and place them over the heat for a moment to dry them well.
Heat the dripping in a roasting tin. Add the onions to the hot fat, baste well