Simple, Roasted Onions From 1808

[taiwan_girl]

@George-K is 200 year old onions better than 5 day old sushi?

(I know it is not the actual onion. Just making a joke. )

[Jolly]

If you don't watch his channel, you miss the very best of YouTube.

[George K]

I think I'll make this for lunch today, as an experiment before I foist it on Mrs. George.

[jodi]

@Jolly said in Simple, Roasted Onions From 1808:

If you don't watch his channel, you miss the very best of YouTube.

I love this channel. The other one I love to watch is “my self reliance.” Guy builds with pretty much only hand tools.

[Mik]

I will have to try that!

[Axtremus]

I tried that for lunch earlier.
I used two small-ish yellow onions, put them in a small convection oven set to 350F for 30 minutes.
Not easy to later peel off or otherwise discard the inedible outer layers.
I sprinkled a bit of salt and a bit of fresh ground pepper.

It's OK. Not "gourmet", but OK.

I wouldn't mind trying it again because it's not hard to do, but next time I might try cutting off the ends of the onions first before roasting just so I can more easily discard the inedible outer layers later.

[Jolly]

In the first place, buy a decent onion.

[jon-nyc]

@George-K

Simple, Roasted Onions From 1808

I say toss ‘em. They’re probably no good anymore.

[Mik]

C'mon, man. Root vegetables last a long time.

[Axtremus]

A good recipe can make the same ingredient tastes better than a not so good recipe.
A good quality ingredient can make the same recipe tastes better than a not so good quality ingredient.

In this case I am trying out a different recipe, so using the batch of onions as I would for my other dishes is the right method to judge the merit of this recipe.

Sure, one can always go into the weeds of figuring out the "best match ups" between different gradations of ingredient qualities for different recipes, but if I have to go fetch different onions for different recipes, that negates the "convenience" factor for this particular 'simple roasted onion' recipe.

[Mik]

I would use a sweet onion like a Vidalia.

[Jolly]

@Mik said in Simple, Roasted Onions From 1808:

I would use a sweet onion like a Vidalia.

That, or a good Texas Sweet.

[Mik]

That too. They are usually more available than Vidalias anyway. Just ordered a couple from Kroger.

[George K]

It was good. Surprisingly good.

I just had a yellow onion that I used. I baked it at 350 for about 45 minutes. Should have gone a bit longer, because the inside part was still a bit "onion-ey" if you know what I mean. However, the outer layers had that wonderful "been-cooking-in-the-slow-cooker" flavor. Adding salt made it a bit more flavorful too.

Stupid easy, and a very nice low-calorie lunch.

An onion, who'da thunk it?

[jodi]

Ok, I’m going out to buy a bag of onions.

[Jolly]

Take Mik's advice.

[George K]

@Jolly said in Simple, Roasted Onions From 1808:

Take Mik's advice.

I intend to! But, it's not like this was bad, at all!

I'll def make it again. A 60 calorie fill-your-tummy lunch? FTW!!

[George K]

I've made this about half a dozen times and it stands up. Just as wonderful as before.

Stupid, STUPID, easy.

In the comments on the youtube video:

"Some Hipster restaurant will certainly put this on their menu and charge folks $15 an onion."

[LuFins Dad]

@george-k

I’m glad you brought this up again... As a matter of fact, we were making a late dinner that included “roasted beetroot”, so I grabbed a huge yellow onion from the bag and just tossed it in the onion. Delicious!

[LuFins Dad]

I’m trying it on the grill tonight.