Ingredients
Preparation
Preheat the oven to 425°F. Roast whole, unpeeled onions on a baking sheet for an hour or longer, until the skins are deep golden brown and blistered and the flesh is very tender throughout when pierced with a sharp knife. To serve, make a slit across the top of each onion with a sharp knife and insert a big pat of butter or spoonful of crème fraîche (see page 224). Serve with salt at the table.
