Roast Onions

Roasted onions are delicious and they're really easy to make. They're delicious roasted without additional flavors, or you can add flavors that marry well with onions. Onions can be oven or pan roasted. A few options are suggested here.

Ingredients

Whole roasted onions:

• Onions, fresh and unpeeled
• 1/4 cup olive oil
• Salt, freshly ground or sea salt

Balsamic roasted onions:

• 4 onions, medium
• 2 tablespoons olive oil
• Balsamic vinegar
• Salt and pepper, freshly ground, to taste

Rosemary roasted onions:

• 3 medium onions
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp dried rosemary
• Freshly ground salt and pepper
• 1/4 cup olive oil

Pan roasted onions:

• Onions (as many as needed)
• Oil (optional)

Weber grill onions:

• Whole onions
• Oil
• Salt and pepper

Steps

Whole roasted onions

1. Preheat the oven to 425ºF/220ºC.
2. Clean the peel on the onions if needed. Give them a wipe down with a damp cloth to remove any dirt.
3. Place a layer of oil in the baking dish. Place the unpeeled onions in the dish.
   • It is also okay to leave the oil out and just add the onions to the baking dish as they are.
4. Sprinkle with a little salt. This step is optional.
5. Roast for 60-75 minutes. When the skins turn a dark golden brown color and you can see cracks in them, the onions are ready. The onions should be tender inside when cut with a knife.
6. Serve. Slice the top off each onion. Place on the serving plates along with other food.

Balsamic roasted onions

1. Preheat the oven to 425ºF/220ºC.
2. Peel the onions. Cut each onion in half.
3. Brush the onions in oil. Place on the baking sheet or dish. Sprinkle salt and pepper over the onions.
4. Place in the oven. Roast for 20-30 minutes. They are ready when golden brown and tender.
5. Remove from the oven. Before serving and while still hot, drizzle with a generous serve of balsamic vinegar.

Rosemary roasted onions

1. Preheat the oven to 400ºF/200ºC.
2. Peel the onions. Cut into wedges.
3. Make the dressing. In a large bowl, mix together the lemon juice, mustard and dried rosemary. Season to taste with the salt and pepper.
   • When well combined, add the olive oil and mix through.
4. Toss the onion wedges in the bowl of dressing. Cover thoroughly.
5. Arrange the covered onion wedges on a baking sheet or dish.
6. Place in the preheated oven. Bake for 30-45 minutes or until well browned and tender.
7. Remove from the oven. Season to taste and serve.

Pan roasted onions

This is useful for Mexican and South American cuisine.

1. Peel the onions. Cut into quarters.
2. Add to a heavy based pan. You can choose to either dry roast or add some oil.
3. Cook slowly over very low heat. Turn regularly.
4. Remove when they are well browned all over.
5. Add to dish as recommended by the recipe.

On a Weber grill or over a fire

1. Fill a grill basket with whole or chopped onions.
2. Add oil. Add enough to coat the onions nicely.
3. Season with salt, and pepper if desired.
4. Make sure the onions do not burn. Put the charcoal on the opposite side of the onions. (Indirect heat).
5. Grill until softened and browned.
6. Finished.

Things You'll Need

• Baking sheet or dish
• Knife and cutting board
• Heavy based pan
• Stirring spoon

Related Articles

• Cook Bottom Round Roast
• Cook Onions Properly
• Make White Onion Puree
• Make Roasted Red Pepper Soup

Sources and Citations

• Adapted from: http://allrecipes.com/recipe/roasted-onions/
• Adapted from: AWW, Easy Mexican Style Cookery, p. 123, (1999), ISBN 1-86396-020-1
• Adapted from: http://theslowroasteditalian.blogspot.co.nz/2011/08/rosemary-roasted-onions.html

See also

• Make Onion Fritters
• Make Onion Ring Batter
• Make Caramelized Onions
• Make Onion Rings
• Mince a Shallot
• Make Homemade Onion Rings
• Make a Blooming Onion
• Grill Onions
• Get Rid of Onion Smell
• Cook Onions Properly

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