On Wed, 26 May 2010 12:49:51 -0700, Ranée at Arabian Knits
> wrote:

>In article
>,
> aem > wrote:
>
>> The first regetable I roasted, and still my favorite, was a big
>> onion. Pull off just any loose skin, stand upright on a pan lined
>> with foil, bake at 400F until soft all the way through.. Slit the
>> top, add a pat of butter or sour cream, scoop the onion out of the
>> skin. Couldn't be simpler and complements the widest range of meats.
>
> I don't think I've ever roasted and eaten a whole onion like that. I
>do like to add onion wedges to roast squash wedges and serve it as a
>side dish.

Pickling onions work well if you don't want a whole large onion.
>