Roasted Onion Mayonnaise Recipes

ROASTED ONIONS

Steps:

• 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.

ROASTED RED ONION MAYO

Steps:

• Preheat oven to 425 degrees.
• Place onion on a baking sheet. Drizzle with olive oil and season with salt and pepper.
• Bake at 425 for 10 minutes. Allow to cool.
• Add 3 Tbsp of the onion to 1/2 cup of mayo. Use immediately or store in the fridge for up to 2 weeks.

ROASTED RED ONION MAYO

Steps:

• Preheat oven to 375*F.
• Spread roughly chopped onions out on a small rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and freshly ground black pepper. Toss all together to coat and spread evenly on the pan. Roast for 25-30 minutes, checking at 20 and again at 25. Onions should be soft and starting to brown. Remove from oven and let cool completely.
• Once onions are cooled, put them into a food processor and pulse until the onions are finely chopped. Add mayo and pulse until the spread becomes incorporated. Taste for desired seasoning, adding more if desired. (If the spread sits in the fridge overnight while flavors meld, the flavor will change, so use caution on the seasonings). I recommended that you make this at least 8 hours before using for best taste.
• Enjoy on anything that you like mayo spread on.