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Balsamic Roasted Onions Recipe

Photo of Balsamic Roasted Onions

Balsamic Roasted Onions

Serves 6 to 8

Not your usual veggie side dish, these sweet-savory roasted onions play well with just about any entrée, from grilled or roasted meats, to seafoood.

Ingredients:

  • 4 yellow onions, ends trimmed, peeled, and cut in half crosswise (through the equator)
  • 5 tablespoons extra virgin olive oil, divided use
  • Kosher salt, to taste
  • Pepper, to taste
  • 2 tablespoons balsamic vinegar, divided use, plus more to taste
  • Chopped fresh thyme or marjoram

Directions:

  1. Preheat oven to 375°F. Adjust oven rack to middle position.
  2. Heat a large (12-inch) cast iron skillet or other oven-proof skillet over medium to medium-high heat. Add 3 tablespoons olive oil or enough to generously coat bottom of pan.
  3. Place onion halves in pan, cut sides down. Cook 3 to 4 minutes or until cut sides are browned. With a spatula, carefully flip onions. Sprinkle with salt and pepper. Drizzle with 1 - 2 tablespoons olive oil and 1 - 2 tablespoons balsamic vinegar. Add 2 tablespoons water to bottom of pan.
  4. With oven mitts, carefully transfer skillet to oven. Bake 20 to 25 minutes, until onions are soft.
  5. Serve warm, sprinkled with fresh herbs and another drizzle of balsamic vinegar, if you like.
  6. Cook's Tip:
  7. To oven-roast in a baking dish: Preheat oven to 400°F. Cover a shallow casserole dish with 3 tablespoons olive oil. Add onion halves, cut sides up. Sprinkle with salt and pepper, and drizzle with 1 tablespoon olive oil and 2 tablespoons balsamic vinegar. Add 2 tablespoons water to bottom of pan. Cover tightly with foil. Roast 30 minutes or until onions are soft. Uncover and return to oven and roast another 5 to 10 minutes or until golden brown on top. Remove from oven and serve as directed in step 5.

Nutrition:

Amount Per Serving (based on 8 servings)
Calories: 90
Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 0 mg
Carbohydrates: 8 g
Fiber: 1 g
Sugar: 5 g
Protein: 1 g
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