Roasting onions - a step by step guide

Roasted onions - a delicious accompaniment to many dishes

Roast the onions

First, decide on the right preparation option:

in the pan
in the oven

Roast the onions in the oven

If you want to roast whole onions or onion quarters, the oven is best.

Preheat the oven to 180 degrees.
Clean the onion with a damp cloth, cut off any root remains and remains from the upper shoots.
Put some oil in a baking dish and put the unpeeled onions in it. If desired, the onions can also be dry roasted.
Put onion quarters peeled or unpeeled next to each other.
Put some salt on the onions.
Put the pan in the oven for about an hour. The onions or the onion quarters are ready when they are baked golden brown.
Cut off the upper and lower parts of the whole onions generously and serve the tasty side dish.

Roast the onions in the pan

Roasted onions are cooked faster in the pan than in the oven. Roasting small quantities is also done in no time.

Peel the onions and cut them into thin slices. Use a sharp knife or try the bread machine.
Put the onion rings in a bowl, sprinkle some flour over them and mix well. All rings should be floured.
Choose a large pan and heat some oil (rapeseed oil or sunflower oil) or butter.
Put the floured rings in the pan and toast them over medium heat until golden brown. Make sure to turn them several times so that the onions do not burn.

Roasted onions are degreased a little on kitchen paper and can then be refined with the spices of your choice.

If you don't need the roasted onion rings for a dish right away, you can also dry the onions in the oven after roasting. To do this, place the onion rings on a baking sheet lined with baking paper and put it in the oven for one and a half to two and a half hours at 80 degrees. The onions are dry if they rustle gently when you shake the tray. The dried onion rings can be stored in a screw-top jar for some time.