Cipolle Arrositite (Roast Onions)

Three ingredients. Onions, olive oil, salt and pepper. That’s all it takes for cipolle arrositite, the Italian tradition of roasting whole onions in their skins until they collapse into sweet, caramelized softness.

Leaving the skins on is the whole point. They act as a natural wrapper, trapping steam inside while the outer layers char and crisp. After an hour in the oven, the inside turns jammy and sweet while the papery skin peels away easily at the table.

Rub the oil all over the unpeeled onions so the skins don’t dry out and burn before the centers cook through. The oil also helps the salt and pepper cling to the surface and seasons the outermost edible layer as it roasts.

Serve these warm as a side dish, at room temperature as part of an antipasto spread, or tossed with fresh herbs and vinaigrette in a salad. They’re one of those dead-simple Italian preparations that look and taste like you did a lot more work than you actually did.

Pro Tips

• Use small, uniform onions. Different sizes mean different cook times. If you have mixed sizes, pull the smaller ones out early when they feel soft when squeezed with tongs.
• Don’t peel them. It’s tempting, but the skin is doing important work. It holds the onion together, traps moisture, and prevents the outer layers from burning.
• Test with a squeeze. Gently press with tongs at the 45-minute mark. They’re done when they give easily and feel soft all the way through.
• Yellow onions work best for roasting. They have the highest sugar content and caramelize more deeply than white or red.

Variations

• Balsamic finish: Drizzle balsamic vinegar over the halved roasted onions for a sweet-tart accent.
• Herb-stuffed: After roasting, halve the onions, drizzle with more olive oil, and scatter fresh oregano and crumbled feta on top.
• Red onion version: Red onions work too, with a slightly milder, sweeter result and a gorgeous purple color.