Roasted Onions

Roasted Onions

32

"I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown."

Ingredients

{{adjustedServings}} servings 54 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  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.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

32
  1. 51 Ratings

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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 ...

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.

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 ...