Roast Onions

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

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.


  • 4–8 onions, depending on size
  • 25 g/1 oz dripping or vegetable fat


    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 and place above the centre of a moderately hot oven (190°C., 375°F., Gas Mark 5) – the onions can be placed in the pan dripping around the roast joint. Roast for 45–50 minutes basting occasionally and turning when necessary for even browning.