We plant hundreds of onions, all around the perimeters of our raised beds, perhaps, too many onions, but none the less they do get used almost daily with a little creativity. I am not one that can take a bite of a whole onion, but a whole roasted onion is another story! Yellow onions are perfect for roasting. Walla Walla, Sweet Spanish, Cippolini are among my favorites.
Preheat your oven to 425 degrees, Roast whole, unpeeled onions on a baking sheet for an hour or longer, until the skins are deep golden brown and blistered and the flesh is very tender throughout when pierced with a knife. Slit across the top of each onion with a sharp knife and insert a pat of butter and/or a spoonful of creme fraiche. Add sea salt and pepper to taste.
Creme fraiche is not available at our local grocery stores, so I make our own very easily by whisking 1 tablespoon buttermilk with 1/2 cup heavy cream, preferably non-pasteurized. Cover and leave it out on the counter for 24 to 48 hours, until it thickens. A bit of clear liquid will separate, just pour that off and whisk again before serving. Creme fraiche will keep for several weeks in the refrigerator.