-
-
My review
Roasted Onions
USA WEEKEND columnist Pam Anderson
"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 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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 g fat; 5.7 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 149 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3655 Ratings
-
-
-
-
-
Most helpful positive review
7/4/2005
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 ...
Most helpful critical review
2/24/2010
Don't know what I did wrong but no one liked these :( They tasted like... burnt raw onions.
Most helpful
Most positive
Least positive
Newest
7/4/2005
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 ...
5/24/2007
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.
5/29/2005
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 ...
7/14/2010
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...
1/1/2010
A nice addition to Christmas dinner. If you're choosing to drizzle with balsamic vinegar, use it sparingly!
3/23/2011
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...
8/12/2005
Excellent onions! I was generous with the salt and pepper too. This went great with the sirloin patties I made.
7/14/2011
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.