Sections

12.1.13

Salt-Roasted Stuffed Onions

It’s important to keep the dry outer skins on the onions when you roast them. This will help contain the moisture and preserve the shape.

Serves 6

  • 5-6 cups sea salt
  • 6 medium sweet onions, about 4 inches in diameter, unpeeled
  • 3 cups soft vegetables for stuffing*
  • Olive oil
  • Salt and pepper, to taste

1. Heat oven to 375 degrees.

2. Fill a roasting pan halfway with sea salt and nestle unpeeled onions, roots facing down, into the salt. Roast for 45-60 minutes.

3. Remove from oven and allow onions to cool enough so that they can be taken from roasting pan. Cut out center of onions, keeping 3-4 outer layers as a wall to hold stuffing. Stuff onions with soft vegetables, drizzle with a little good olive oil, and return to pan.

4. Place roasting pan back in oven for another 20-25 minutes until onions are warmed through. Season with salt and pepper as needed.

*Leftover corn or potatoes are great for this dish, as are mashed sweet potatoes, creamed corn, ratatouille, stewed tomatoes, and cooked zucchini.

This recipe was originally published with the article, Salt.