Baked Onions
Hey - onions are vegetables too! Here's a very simple way of serving them that goes excellently well with roast or broiled meats. Really, you can season them however you like.
1 onion - 2 servings
1 hour - 10 minutes prep time
large yellow onions
sunflower seed oil
salt & pepper
fennel seed, hot chile flakes (optional)
Preheat the oven to 400°F
One large onion will provide 2 servings. Peel the onions*, and cut them in half along the equator. Coat them lightly in oil, and put them in a roasting pan. Sprinkle with a little salt and pepper, and some ground fennel seed and hot chile flakes, if you like.
Bake for 40 to 50 minutes, depending on the size of the onions and how soft you would like them to be. That's it! You're done. Eat them while they are hot.
* If you are quite confident there is nothing under the skin of your onions that you should know about (and remove) you can leave the skins on. Just cut off the poles (north and south) and proceed as above.
Last year at this time I made Louise's Emergency Salsa Dip.
1 onion - 2 servings
1 hour - 10 minutes prep time
large yellow onions
sunflower seed oil
salt & pepper
fennel seed, hot chile flakes (optional)
Preheat the oven to 400°F
One large onion will provide 2 servings. Peel the onions*, and cut them in half along the equator. Coat them lightly in oil, and put them in a roasting pan. Sprinkle with a little salt and pepper, and some ground fennel seed and hot chile flakes, if you like.
Bake for 40 to 50 minutes, depending on the size of the onions and how soft you would like them to be. That's it! You're done. Eat them while they are hot.
* If you are quite confident there is nothing under the skin of your onions that you should know about (and remove) you can leave the skins on. Just cut off the poles (north and south) and proceed as above.
Last year at this time I made Louise's Emergency Salsa Dip.
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