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Preheat the oven to 425°F (220°C). Spread the sunchoke chunks on a baking sheet, drizzle with the coconut oil, and sprinkle with 1/2 tsp of the salt. Toss to coat, then spread in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the edges are golden and the pieces are tender when pierced with a fork.
While the sunchokes roast, heat a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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