New<> this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
Photo of Roasted Onions by USA WEEKEND columnist Pam Anderson

Roasted Onions

Rated as 4.38 out of 5 Stars
63 made it  |  36 reviews   |  3 photos

Recipe by:

"I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown."
Added to shopping list. Go to shopping list.

Ingredients

servings 54
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  1. Adjust oven rack to lowest position; heat to 425 degrees.
  2. Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
  3. Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.
You might also like
Japanese Zucchini and Onions

Quick & delicious zucchini stir-fry!
Roasted Beets 'n' Sweets

Colorful side dish of roasted beets, sweet potatoes, and onion.
Simple Roasted Butternut Squash

A super-simple, savory side dish that’s ready in no time.

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 54 calories; 3.4 5.7 0.6 0 149 Full nutrition

Explore more

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 36
Rate and review

  1. 55 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Read more
Most helpful critical review

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

Read more
Most helpful
Most positive
Least positive
Newest

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 ...

Read more

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.

Read more

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 ...

Read more

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 w...

Read more

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

Read more

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 spinac...

Read more

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

Read more

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

Read more

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.

Read more
More Reviews