Salt-Roasted Cippolini Onions

225g / 8oz whole, SKIN-ON yellow cippolini onions

1kg kosher salt (enough to fully cover the onions in a small hotel pan)

20g whole coriander seeds

20g whole black peppercorn

3g fresh bay leaf

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1. Separate your onions into smaller & larger groups, so that they will cook evenly.
2. Put each group of onions, skin on, in a shallow hotel pan. One layer of onions in each pan.
3. In a bowl, combine the kosher salt, coriander, peppercorns, bay leaf in a bowl.
4. Pour the salt mixture over the onions in the hotel pan.
5. Make sure the onions are completely covered. Add more salt if needed.
6. Cover the pan with aluminum foil.
7. Roast in a 350 degree oven for 20-30 minutes.
8. The exact roasting time will vary depending on the size of your onions. You will be able to insert a cake tester into an onion and it will pierce easily with mild resistance -- they should not bo soft. Onions will offer some resistance.
9. Remove the onions from the oven, remove foil. Let the onions cool in the salt.
10. Once the onions are cool, remove from salt & peel the onions.
11. Cut the onions in half on their axis.
12. Reserve for service.