Remember those fried and battered whole onions that were so popular on restaurant menus a few years ago? Well this is a similar idea, though much healthier! You can use this as a pareve side dish, or top with cheese for the last few minutes of roasting for a scrumptious and light dairy main (along with a salad and some crusty bread). Perfect for a Chanukah party whether milchig or parve.

Ingredients
4 medium sized onions
good quality olive oil, for drizzling salt
approx 1/2 cup cheese, suitable for melting

Preparations
1. Preheat oven to 350. Peel and wash onions. Cut a cross into the top of onion all the way down to the root. Make sure to keep the whole onion intact and not quarter them completely!
2. Place onions in foil pan and drizzle with olive oil and a sprinkling of salt. If you’re going to use the cheese, I would leave out the salt as cheese is usually salty enough. Cover with foil and roast for 45 minutes.
3. Remove foil and spoon some of the olive oil over the onions. Roast uncovered another 15 minutes or so- until the they’re soft and golden.
4. If you’re using the cheese, now is the time to sprinkle it on- as much as you’d prefer- over each onion. Return to oven until cheese is melted and bubbling. Eat right away.

Yields 4 servings

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