Ted Cavanaugh
Spring onions are a young allium with a tiny bulb and a tender stalk. After caramelizing, use the leftover oil for bread dipping.
Recipe information
Yield
4 Servings
Ingredients
2 bunches spring onions, roots trimmed
Kosher salt, freshly ground pepper
1 cup olive oil
Preparation
Preheat oven to 425°. Arrange onions in a large baking dish (trim tops to fit if needed); season with salt and pepper. Pour oil over and toss onions to coat. Roast until bulbs are tender and tops are golden brown and crisp, 25–30 minutes. Let cool slightly before serving. Reserve onion-infused oil for another use.
Nutrition Per Serving
Calories (kcal) 500 Fat (g) 54 Saturated Fat (g) 7 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 1 Sodium (mg) 10
