I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown.

Roasted Onions

yellow onions

olive oil

Salt and fresh ground pepper

Balsamic vinegar

Adjust oven rack to lowest position; heat to 425 degrees.


Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.


Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.


This is a simple tasty recipe.  I modified mine by peeling the onions, it was delicious, but not flavorful enough.  Next  I cut the onions in half, then thirds, so they were in large pieces.  I then poured on some oil and salt and tossed. Baked them on the baking sheet middle rack twenty or so minutes-absolutly delicious.  Serve plain as a rich treat-very flavorful.  (You can add other spices also) or use as topping for cous cous, quinoa,rice, etc.

Absolute favorite onion recipe. Skipped vinegar completely. TIP: after placing cut side down cut off small portion of end facing up allows oil to catch on the onion.

We love onions prepared this way. Also we sometimes grill them and also we have wrapped them in foil to roast. Many times we go ahead and slice the onions add the oil and seasonings and wrap in foil. When our steaks are done wallah! each person has their own packet of delicious onions to top their steak!

YOU HAVE TO PEEL THESE! The skin is borderline inedible. Basically, you chop the onion in half, chop off the tip, drizzle with EVOO and sprinkle with salt and pepper. Cut a slit in the top and wedge in a 1/4-1/2 clove (piece) of garlic. Roast like 25-30 mins, and they're GREAT! Kind of bland, in the sense you'd want to serve them with steak or mushrooms or something in addition to it.

I love roasted onions. I just peel quarter and throw them and lots of peeled garlic (yum!) in a roasting pan coated with olive oil spray for 20 minutes spread out a bit add some frozen spinach brussels sprouts and cook for another 15 minutes. um um um... goooood! I weigh it out in 6 oz portions and I can eat this with my meals for 4 or 5 days.

A nice addition to Christmas dinner. If you're choosing to drizzle with balsamic vinegar use it sparingly!

Excellent onions! I was generous with the salt and pepper too. This went great with the sirloin patties I made.

so very good!!! so fast and so easy-a keeper!

These were actually really good. I made them for dinner but had a bunch left over that the kids just snacked on. Will be making this one again.

Don't know what I did wrong but no one liked these:( They tasted like... burnt raw onions.

roasted onions

Servings: 8

Cost: $1.46 /serving

Author : Ben S.

Ingredients

Instructions

Top Similar Recipes from Across the Web

Roasted Onions

Whole Roasted Onions

Roasted Pearl Onions

Asiago Roasted Onions

Roasted Vidalia Onions

Roasted Cabbage & Onions

Roasted Peppers & Onions

Roasted Sweet Onions

Roasted Cabbage & Onions

Roasted Balsamic Onions

Roasted red onions

Roasted Red Onions

Roasted Peppers And Onions

Thyme-Roasted Pearl Onions

Roasted Parmesan Creamed Onions

Marinated Slow Roasted Onions

Roasted Radishes and Onions

Roasted Carrots and Onions

Roasted Parmesan Creamed Onions