Basic Roasted Little Onions

Pop whole onions into a hot oven for a mere 10 to 20 minutes and they become succulent, exceptionally mild, roasty-tasting, and easy to peel. Choose relatively large onions—10 to 12 per ¼ pound—which hold their shape nicely. Once cooked, peel them and toss with other vegetables or grains. Or serve as a simple garnish.