Onions Baked

Boiling the onions in their skins before baking serves two purposes: it begins breaking down the harsh sulfur compounds that make raw onions pungent, and the skins protect the outer layers from overcooking. The tissue paper wrapper creates a steamy microenvironment during baking that ensures even cooking while preventing surface moisture loss. The final browning step caramelizes the natural sugars that have concentrated during the long cooking process, developing deep, sweet flavors through the Maillard reaction.