Roast Sweet English Onions


Preparation info

  • Difficulty


  • Serves


Appears in

Today's special: A new take on bistro food

Today's special

By Anthony Demetre

Published 2008

  • About

This is so simple to do and can be extremely valuable as a last-minute option for a roast. Also, onions never usually get to be the star of a meal – always chopped or sliced and then added to something else, they are never left to stand proud. Even professional cooks seem to overlook them as the main attraction. At home, I often make a warm salad with crisp Gems, Parmesan and roasted onions drizzled with olive oil as a light supper.


  • Knob of butter
  • Splash of olive oil, plus more for drizzling
  • 12 golf-ball-sized onions, preferably English, skins on, cut in half through the root (this keeps them intact)


Preheat the oven to 150°C/gas 2.

Heat the butter with the olive oil in a large sauté pan and colour the onions in it. Season them and bake them, skin side up, in the preheated oven until soft, 30–40 minutes.

When cooked, turn them upside down so skin side is now downwards, season with again and drizzle with olive oil. They are now ready to serve.