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Onions in the Fireplace

Roast whole onions in the fireplace. The smoke and fire flavors they take on are breathtaking.


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Onions in the Fireplace

Recipe Notes

  • Yield: 8 servings
  • Equipment: 4 2-inch metal rings or aluminum foil

Ingredients

  • 4 large onions
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • Olive oil

Recipe Steps

Step 1: Start with four onions in their skins. To roast onions in front of the fire, first make four doughnut-shaped rings from crumpled aluminum foil or use our Best of Barbecue Grill Rings (you’ll use these to hold the onions upright). The rings should be about 2 inches across.

Step 2: Cut the top 1⁄2 inch off each onion; leave the root ends intact. Set the onions, cut side up, on the foil rings. Place a pat of butter or drizzle a little olive oil on top of each onion, then season them generously with salt and pepper.

Step 3: Place the onions on the foil rings right in front of the fire, at the edge of the fireplace or on its floor, so they are about 10 inches away from the embers. Roast the onions until the skins darken and the onions are soft, 12 to 15 minutes
fireplace and the smoke and fire flavors they take on are breathtaking. There are two ways you can do this. Start with four onions in their skins.

Step 4: To roast onions in front of the fire, first make four doughnut- shaped rings from crumpled aluminum foil (you’ll use these to hold the onions upright). The rings should be about 2 inches across. Cut the top 1⁄2 inch off each onion; leave the root ends intact. Set the onions, cut side up, on the foil rings. Place a pat of butter or drizzle a little olive oil on top of each onion, then season them generously with salt and pepper. Place the onions on the foil rings right in front of the fire, at the edge of the fireplace or on its floor, so they are about 10 inches away from the embers. Roast the onions until the skins darken and the onions are soft, 12 to 15 minutes per side (48 minutes to 1 hour in all), turning them with tongs.

Step 5: To roast onions in the embers, leave the onions whole. Rake out a mound of embers and place the onions on top. Shovel more embers and ash over the onions to cover them. Roast the onions until the skins blacken and the onions are soft, 20 to 40 minutes.

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