roast onion

[mindstalk]

I tried this today, didn't work so well. It did become soft and sweet, enough so that I ate the whole onion straight. But it didn't become anything like the spreadable caramelized form of roast garlic. I don't know if it can't, or I didn't roast it enough. I gave it a lot of time; was afraid of too high heat and making the onion peel smoke. Doesn't help that my oven has no temperature indicators, just a dial unlabeled apart from off.

OTOH I foresee eating a lot more garlic than I ever did.

Comments

[sraun]

Maybe you could pick up an oven thermometer? Alton Brown claims you should have separate one to check and monitor the dial calibration anyway. I picked up one that looks like this. They're under $10.

[thomasyan]

Have you tried roasting cabbage? I find it pretty tasty.

[prixmium]

In my experienced roasted/baked (is there a difference???) onion can become very translucent and melt-in-your-mouth but I've never known it to become spreadable. I'm not a consistent cook, but I have had that several times because my mom very occasionally makes them when she bothers to cook.(My dad is the cooks-for-fun one.)

[mindstalk]

I have not!