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Basic Roasted Little Onions
- Difficulty
Easy
Published 2001
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.
Ingredients
10 to 12 1 teaspoon
Method
Preheat oven to . Spread onions in a roomy pan.500°F Roast until tender—but not squishy—when pierced with a knife,10 to 20 minutes</
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