Roasted Onions

February 22, 2019 – This one is so simple I’m almost embarrassed to write it up. Almost.

I planned on roasting a chicken and was thinking of an accompaniment that wouldn’t require too much effort. Somewhere I read about roasting whole onions in their skin. Sounded like it was worth a try.

I chose fairly large, red onions. Using a fork, I poked holes around each onion so it wouldn’t explode.

I put the onions around the chicken and slid bird and vegetables together into a pre-heated 425 oven. For the size of the chicken, one hour at that temperature was perfect.

When the onions are done, cut them in half. Add a little butter with salt and pepper to taste. I also added a little file’ just because. It added a subtle, exotic flavor. That’s completely optional unless, of course, you’re from Louisiana and believe that file’ can go with anything.

Roasted onions accompanying a roast chicken.

So here’s the recipe, if it can really be called a recipe.

Roasted Onions

1 large onion per person, unpeeled

2 tablespoons butter per onion

salt & pepper to taste

File’ (optional)

Using a fork, poke holes all around the onions so they don’t explode.

Place them around the chicken or whatever meat you’re preparing. Let them roast alongside the meat.

When done, slice the onions in half. Let a tablespoon of butter melt on each half. Season to taste with salt and pepper.

A dusting of file’ is optional.

Bon temps!