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Roasted Onions

Roasted Onions

USA WEEKEND columnist Pam Anderson

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



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


  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.
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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 then poured on some oil and salt and tossed. Baked them on the baking sheet middle rack twenty or so minutes-absolutly delicious. Serve plain as a rich treat-very flavorful. (You can add other spices also) or use as topping for cous cous, quinoa,rice, etc.

S. Rave

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.

Butterfly Flutterby

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 in foil. When our steaks are done, wallah!, each person has their own packet of delicious onions to top their steak!