Roasting is the most forgiving way to cook an onion, and it’s almost impossible to mess up. Cut them into wedges, toss with oil, salt, and pepper, and spread on a sheet tray. At 400°F (200°C), they take about 25 to 30 minutes for soft, sweet bites, or up to 45 minutes if you want them charred at the edges.
What I love about roasted onions is you don’t have to stand there. Just put them in the oven, walk away, and come back when the house smells like a cozy diner. They get this concentrated, savory sweetness that sautéing just can’t replicate. My favorite trick? Throw them over a romaine wedge with blue cheese dressing. It’s a game changer.
