Vegetables Recipes - Roasted Torpedo Onions Recipe

Ingredients 

• 8 torpedo-shaped onions, such as 'Owa'

• olive oil for brushing

• 1 cup bread crumbs, made from a stale ciabatta loaf

• 1 tablespoon chopped fresh rosemary

• sea salt flakes

• coarsely ground black pepper

• 3 oz fresh Parmesan cheese

Serves 4-6 as a side dish

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Method:

1. Preheat the oven to 425°F. Peel the onions and halve them lengthwise. Place in a single layer in a roasting pan.

2. Brush  generously with oil and sprinkle with the bread crumbs, rosemary, sea salt flakes, and pepper.

3. Bake in the preheated oven for 30-35 minutes, until the onions are soft and the edges begin to blacken.

4. Using a swivel peeler, shave off thin flakes from the Parmesan. Sprinkle the flakes over the onions and serve at once.

Note: Even if you normally feel daunted by the idea of eating a whole roast onion, this will cause you no trouble. The flavor is mild, fresh, and sweet.