Roasted onions are one of those recipes that serve several purposes and are insanely delicious, much like caramelized onions, but require hardly any effort to make.
I had 10 pounds of small onions, which came from a local farm and were the end of the storage onions grown in 2013. Frankly, I find tiny onions a pain to work with so I decided to roast all of them. Roasting until soft creates a sweet taste and can be used in a variety of recipes. I have been smearing the slow cooked onions of toasted sourdough and topping with a friend egg, mmmm so good!
If done properly, you can peel the entire onion with the root attached, and cut thick slices. Red onions done this way taste amazing with grilled or roasted fish and a simple herbal vinaigrette.
Have you ever roasted whole onions? What's your favorite way to use them? Leave a comment down below, I'd love to hear from ya!
Slow Roasted Onions
- onions (any size or variety)
- olive oil
- sea salt
- sherry wine vinegar, optional
- Preheat the oven to 325°F.
- Place the onions in a baking dish, drizzle with olive oil, enough to coat evenly, then sprinkle with sea salt and a touch of vinegar.
- Roast until soft, 1 hour or more depending on the size of the onions.
- Remove from the oven and let cool. Use within 4-5 days.