Whole Roasted Onions

A delightful dish for our many onion lovers out there!

Preheat oven to 425. Roast whole, unpeeled onions on a greased foil lined baking sheet for an hour or more, until the skins are deep, golden brown and blistering. The flesh of the onion should be soft and tender all the way to the center.

To serve, make a cross slit in the top of the onion with a sharp knife and insert a pat of butter, or dollop of plain yogurt, crème fraiche, or sour cream, and salt to taste.

Recipe created or adapted by Liz Talley, Urban Graze

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