Slow-Roasted Onions 4


I keep thinking life will slowdown. I tell myself: “If I make it to the weekend, I’ll have a break to catch up.” Then I wonder: “After Sunday, will there be less to do?” Life used to have these great pauses. But, Spring Break, Christmas Break, and Summer Vacation, no longer exist. “Catch-up” happens in the midst of living. Or on occasion, doesn’t happen at all.

Being behind can feel lonely. It’s nice to know, I’m not the only one whose life gets in the way of living. Not that long ago, I read the Facebook post of a family friend. She wrote:

Some times when you are feeling overwhelmed by all that has to be done, a nap and a ham sandwich are the best solution. Christmas cards may not go out until after Christmas this year, but at least they are going.

Isn’t she so right? With a nap and a full belly, conquering my world seems a lot less daunting. (Plus, I’m really grateful she got her Christmas cards out because they are SO cute!)
Slow-Roasted Onions are simple and sweet, not to mention cheap! They are great for those busy days when you don’t have time for a lot of prep, but still want something warm and comforting.

What are some of your favorite easy, comfort dishes?

Slow-Roasted Onions
From Real Cooking by Nigel Slater
Serves 4

Any good melting cheese will work, but this dish is best with a really ripe, full-bodied cheese like extra sharp cheddar, smoked gouda, or Gruyere.

4 medium onions
Olive oil (about ¼ cup)
4 thin slices good melting cheese

Preheat oven to 350 degrees.

Peel and quarter onions cutting each onion with an X, from the top almost to the root.
Note: Don’t cut through the root. It holds the onion together.

Place in a deep baking dish and lightly drizzle with olive oil. Tent onions with foil and roast in oven for 45 minutes.
Note: “Tenting” is when you cover the top of a dish, while leaving enough room for the steam to escape out the sides.

Remove foil and spoon any oil from the bottom of the baking dish over onions. Return to oven and roast uncovered until golden and soft, about 15 more minutes.

Top onions with cheese slices and allow to bake until cheese has melted. Serve immediately.

Recipe in print-friendly format

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About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.


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