This meant I had a lot of onions to use. Luckily, I was already getting into the habit of roasting a trayful of them. I love roasted onions. Red onions look a bit better but brown (or white) work just as well, I think. You just cut your peeled onions into eighths, or thereabouts, stick them in a baking tray and give them between 30 and 45 minutes in the oven, until the corners are blackened and the onion flesh is soft and juicy. Any kind of slow cooking of onions will caramelise the natural sugars in them, making them taste sweeter.
|Onion and potato soup|