How to Batch Cook Onions

Onions take forever to peel and cut and then watch so they don’t get burned when you try to caramelize them. You can skip all the hustle by roasting them in bulk, without ever removing the skin. The skin will actually protect them from getting burned. You can then just lift it off keeping the caramelized flesh for later use.

Get a bag of onions. Preheat the oven to 200°C (400°F) Fan. Cut the onions horizontally and place them on a tray lined with baking paper cut side down. Bake in the middle of the oven for 40-45 minutes or until completely cooked through and very soft. Lift the skin off or scoop it out with a spoon. Place in a glass container and keep refrigerated for up to a week. Use as needed and/or add small portions to your daily meals.  

4 medium onions will yield roughly 250 g ~ 8 oz of caramelized onion flesh.

Roasted onions can be used for toppings, to add bulk to other meals (and boost their flavor and nutrition) or for sauces. Use them for pizza topping, for quiches or for savory creamy tofu.