Whole Roasted Onion

This is delightfully simple. And very tasty. And artistic on the plate… and fun to eat. And frugal. 

Can you tell we liked this dish? Try it, you will too! 


1 large vidalia onion                $0.40

3 tablespoons olive oil           $0.30

Salt and pepper to taste         $free-ish

                                Total cost:    $0.70

Preheat oven to 400 degrees. 

Take your whole onion, and place it on a cutting board.  Cut off the very top of the onion so that you can peel off the skin. Take great care not to let the onion fall apart. You should not cut the bottom of the onion. 

Cut the onion down the middle (in half), but NOT all the way through. Continue cutting the onion into eighths, without cutting through the bottom. The idea is that the bottom of the onion will hold together, but the onion will spread out a bit. 

Place the onion on a lightly greased baking sheet and drizzle with the olive oil. Sprinkle with salt (preferably sea salt) and pepper, (and any other spices you like) and bake for 25-30 minutes. 



Before baking: 


After baking:


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