Matot-Massei: Roasted onions

I received a basket of enormous, homegrown onions from a family friend. Layers of thick dirt muted the rich golden tones of the onions. Each one had just been picked and a mass of dried out, dusty stalks, like wild hair, was sprouting from the bulbs.  I wasn’t sure what to do with so many onions until I read this week’s parsha, Matot-Massei.  I prepared a simple roasted onions side dish. These concentric circles of onion are delicate, rich in flavor and easy to prepare. This week I offer many different thoughts about the onions and how the dish relates to themes in the parsha. Continue reading →