ROASTED ONIONS
I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown.
Provided by Ben S.
Categories Side Dish Vegetables Onion
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 5.7 g, Fat 3.4 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 148.6 mg, Sugar 2.9 g
ROASTED ONIONS WITH VINEGAR
Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.
Provided by Andrew Tarlow
Categories Bon Appétit Side Onion Vinegar Christmas Roast Quick & Easy Vegan Vegetarian Fall Wheat/Gluten-Free
Yield Serves 8
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Arrange onions on a rimmed baking sheet and roast, shaking baking sheet halfway through, until the innermost layers of largest onions are just tender (some of the onions will be jammy and others will have some bite to them), 30-40 minutes. If you have one, a cake tester is a great tool to check doneness.
- Transfer onions to a clean surface and let cool slightly. Halve through root ends and remove papery layers. Separate layers into individual petals and transfer to a platter or a large bowl. Drizzle with oil and vinegar and toss gently to coat; season with salt and pepper.
ROASTED POTATOES, ONIONS, AND CARROTS WITH BROWN SUGAR AND BALSAMIC VINEGAR
This sweet and savory roasted vegetable dish with carrots and brown sugar was a huge hit with my vegetable-hating nieces this summer.
Provided by Dianna Jacobs-Fresh
Categories Side Dish Vegetables Onion
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
- Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 40.8 g, Fat 7.3 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 85.1 mg, Sugar 9 g
ROASTED RED ONIONS WITH BALSAMIC VINEGAR
The sweetness of the onion and the flavour of the vinegar make this a hearty fall side dish. If you are using a well aged expensive balsamic vinegar the sugar may not be needed.
Provided by Tebo3759
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove papery skin from onions, rub with olive oil and sprinkle with salt and pepper.
- Roast, uncovered, in a small pan at 375 for 1 1/2 hours or until tender.
- Remove onions and keep warm.
- Put water and vinegar in pan and boil 4 to 5 minutes.
- Mixture should reduce to about 1/4 cup.
- Remove from heat and add brown sugar.
- Cut onions in half and drizzle with vinegar mixture.
ROASTED BALSAMIC ONIONS
Provided by Melissa d'Arabian : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 20 to 25 minutes, and then remove the foil. Toss the onions well to coat with the reduced balsamic glaze and put back in the oven to roast another 20 to 25 minutes. Serve warm.
ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC VINEGAR
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
EASY ROASTED ONIONS (WITH VARIATIONS)
Roasting onions softens and sweetens them, turning them into a luscious accompaniment to roasts of all kinds. Get the recipe here.
Provided by Molly Watson
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 4
Steps:
- Gather the ingredients. Preheat the oven to 400 F.
- Trim and peel the onions, removing and discarding their stem and root ends along with their papery peels. You can leave the smallest onions whole, but you will want to cut most onions into halves or quarters, depending on how big they are. Bigger than bite-size is fine, but you don't want diners wrestling with giant whole onions that are tricky to cut.
- Put the onions in a large baking dish (they should easily fit in a single layer for the best, most even roasting).
- Drizzle the onions with the oil and toss to coat them thoroughly and evenly. If you've cut them, arrange the onions so the cut-side is down, facing the pan (this will help them brown nicely).
- Sprinkle the onions with salt (sprinkle from a few inches above the onions so the salt falls more or less evenly over them).
- Bake the onions, turning them once or twice if you think of it until they're completely tender to the bite and browning on the edges-about 30 minutes total.
- Drizzle the onions with vinegar before serving, if you like. Start with a smaller amount of vinegar and add more to taste if you like the effect.
Nutrition Facts : Calories 80 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 136 mg, Sugar 5 g, Fat 4 g, ServingSize 2 pounds onions (6-8 servings), UnsaturatedFat 0 g
ROASTED ONIONS WITH HONEY AND BALSAMIC VINEGAR
This recipe is from Tyler Florence, a side to his Prime Rib recipe. I've made it a few times and substituted 1 package frozen pearl onions, thawed, for the red onions, and added medium sized button mushrooms half way through the cooking time. I was never sure just how much a 'half bunch' of fresh thyme was, (and rarely have it on hand) so I used a little less than a tblsp of dried thyme. I also doubled the sauce recipe, due to the size of the onion pkg, and addition of the mushrooms. Delicious.
Provided by arroz241_11561377
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Combine all ingredients, except onions, in a small saucepan.
- Over medium heat, simmer for about 1 minute, and reduce slightly.
- Place onions, cut side up, in a single layer on baking pan.
- If using pearl onions, no need to cut in half.
- Drizzle the honey,vinegar mixture over onions and roast for about 45 minutes, or until onions are caramelized.
More about "roasted onions with vinegar recipes"
ROASTED ONIONS WITH VINEGAR RECIPE | BON APPéTIT
From bonappetit.com
Servings 8Estimated Reading Time 1 minAuthor Andrew Tarlow
- Preheat oven to 400°. Arrange onions on a rimmed baking sheet and roast, shaking baking sheet halfway through, until the innermost layers of largest onions are just tender (some of the onions will be jammy and others will have some bite to them), 30–40 minutes. If you have one, a cake tester is a great tool to check doneness.
- Transfer onions to a clean surface and let cool slightly. Halve through root ends and remove papery layers. Separate layers into individual petals and transfer to a platter or a large bowl. Drizzle with oil and vinegar and toss gently to coat; season with salt and pepper.
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