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OVEN- OR FIRE-BAKED WHOLE ONIONS

I. OVEN-BAKED

Preheat the oven to 375°F. Line a rimmed baking sheet or broiler pan with foil. Place on the pan:

  • Medium to large unpeeled yellow, red, white, or sweet onions

Bake until very soft, 1 to 1 ½ hours. Cut a slice from the root end of each onion, then remove and discard the skins. Season to taste with:

  • Melted butter
  • Salt and black pepper
  • (Grated Parmesan)

II. FIRE-BAKED

Please read about Fireplace or Hearth Cooking. The outer layers of the unpeeled onions protect the inner portion and are discarded after cooking (you may wrap the onions in foil, if desired).

Bury in a bed of embers for about 45 minutes:

  • Large unpeeled onions

When the onions are tender, puncture the skin to let the steam escape. Scoop out the tender onion flesh and season to taste with:

  • Salt and black pepper

Garnish with:

  • Sour cream or melted butter
Vegetables