Roasted onions have a rich, complex flavor that is useful in an array of dishes. You can serve roasted onions over burgers or bratwurst; alongside roasted chicken, beef or turkey; over mashed potatoes and gravy or tossed with sauteed greens. Roasting onions is a good way to use them up if you have more than you know what to do with, but always use firm, juicy onions for best results.
Things You'll Need
- Baking dish
- Olive oil or butter
- Whole onions, any variety
- Fresh or dried herbs
- Mixing bowl
- Ground black pepper
- Sour cream
- Balsamic or red wine vinegar
Preheat the oven to 450 degrees Fahrenheit.
Place a layer of peeled pearl onions in a baking dish and toss them with enough olive oil or melted butter to coat them lightly. You can use quartered large onions in place of the pearl onions.
Sprinkle the onions with fresh or dried herbs. Thyme, parsley, oregano, basil and rosemary would go well with the onions. Try a blend of rosemary and thyme, or parsley and basil.
Roast the onions until they are lightly browned, stirring them every five to 10 minutes to prevent burning or sticking.
Allow the onions to cool at room temperature for approximately five minutes before serving them.
Preheat the oven to 400 degrees F.
Place whole or halved large onions into a mixing bowl, unpeeled. The outcome of roasting halved onions is similar to whole onions, but the cut portion will brown slightly.
Drizzle olive oil or melted butter over the onions and then add a sprinkling of salt and pepper. You can also add paprika, garlic powder and other spices you enjoy. Try a blend of chili powder and paprika to give the onions some kick.
Toss the onions in the bowl until they are coated with the oil and spices.
Place the onions directly on your oven rack; if you used halved onions instead of whole onions, place the cut sides down.
Roast the onions until a knife poked through the skin slides easily through the onion flesh, which should require around 30 minutes. If you used halved onions, you can also check for doneness by looking for a golden brown on the cut sides.
Remove the onions from the oven and place them on a plate to cool for about five minutes.
Slice the onions in half to expose the roasted flesh beneath the onion skins. Serve immediately. For added flavor, top the onions with sour cream or drizzle balsamic or red wine vinegar over the top.
Preheat the oven to 375 degrees F.
Peel large onions, slice them into 1/4-inch rings and separate the layers by hand.
Arrange the onion slices in a single layer on a baking dish and toss them with butter or olive oil. You can also sprinkle the slices with herbs or spices. Try salt, pepper and paprika to bring out their sweetness.
Roast the onion slices in the baking dish until they begin to brown and then remove them to cool for a few minutes. As they cool, you can add red wine vinegar or balsamic vinegar to the baking dish as a light marinade.
Serve the onion slices as a topping or present them as a side dish immediately.