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ROASTED CARAMELIZED ONIONS

There are sprouts coming from some of my onion braids in the cold room. That means it’s time to use them up.

IN THE SPIRIT OF EATING UP AS MANY ONIONS AS POSSIBLE, last week I cooked a prime rib roast (which I rubbed with butter into which I’d blended rosemary, garlic, and sea salt.) Around the base of the pan beside the roast I scattered halved onions, which cooked with the roast for a couple of hours and caramelized while soaking up some of the flavours. The effect was scrumptious, and the onion juice that caked on the roasting pan added to the flavour of the gravy I made afterwards.

The onion clan, from No Guff Vegetable GardeningIn our book, No Guff Vegetable Gardening, Donna and I look at onion clan members suited to the vegetable garden. Here are a couple of well-known clan members:

  • EUROPEAN ONIONS. For cooking and eating fresh. Milder and sweeter than storage onions. Not suitable for long-term storage. Includes Spanish onions and Bermuda onions. White, red, and yellow varieties.
  • STORAGE ONIONS. For cooking. Common yellow onions at the supermarket are storage onions. More pungent than Spanish onions.


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The-Locavores-Garden.com. Practical, no-nonsense advice on
growing vegetables and success in the edible garden.

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The-Locavores-Garden.com Practical, no-nonsense advice for the edible garden.

Horticulturist Steve Biggs will show you that growing vegetables isn’t rocket science. Steven Biggs
 Gardener, Garden Writer,
Garden Coach, Horticulturist

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