Roasted Onions Recipe

From Dorothy McNett's Recipe Book.

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Roasted Onions

From Dorothy McNett's recipes at These are perfect served with Kielbasa, rye bread slices and assorted cheeses, etc.

6-8 medium to large sized onions
2 tablespoons unsalted butter
sea salt
1-2 tablespoons Lingonberry jam

Preheat oven to 375 degrees. Do not peel the onions, but remove any loose peelings. Wash them and pat dry with towels. Arrange in a baking pan. Bake 50-60 minutes, until tender and skins are browned. If they are very large, it may take 90 minutes. Set aside to cool. Cut a slice from the root end and squeeze out the onions, discarding the skins. Place in a beautiful bowl, sprinkle with a little salt and pepper, dollop with the jam and serve. Or, puree in food processor or blender to make a wonderful sauce to serve over potatoes or other vegetables, adding more liquid for the correct consistency.

Recipe created 2003-06-02.

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