Sweet spring torpedo onions are in season now.  My favorite way to prepare them is to roast them.  Roasting really enhances their sweetness, and the leftovers (if there are any) are delicious when tossed into scrambled eggs the next morning.


Nice quality extra virgin olive oil (such as the “everyday” olive oil from California Olive Ranch)
Coarse grey sea salt
Freshly-cracked pepper
One dozen torpedo onions (red or white)

You will also need:

Baking dish
Cutting board
Chef’s knife
Small pastry brush

Preheat the oven to 375 degrees Fahrenheit.

Prepare the baking dish by drizzling olive oil in the bottom of the dish.  Tilt the dish from side to side to coat the bottom.  Sprinkle the bottom with coarse sea salt.

Remove the tough green tops from the onions.  Cut off the root end.  Slice the onions in half lengthwise.  Place them, cut side down, in a single layer in the bottom of the prepared baking dish.  Brush the tops with olive oil.  Season with freshly-cracked pepper.

Cook for approximately 25 minutes or until the onions are tender and starting to brown.

Serve as a side dish.

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