This recipe is simple and to the point. Step #6. This kept the temperature at a steady 450°F. I could see olive oil and vinegar being a nice touch, too. The sugars in the vegetable caramelize, causing the vegetable to become much sweeter. I could see using them on pizza. Then tell us. I think it was created by someone very much like you…. I roasted the onions for 1 hour and 10 minutes. I sprinkled them with salt and drizzled them with a little olive oil (a nice-tasting finishing oil). Twist the foil together to seal the onion in. When I first saw this whole roasted onions recipe, my initial reaction was, “this needs to be a recipe?” I skipped right over it. Spoon over onions; sprinkle with cheese. I love your comments ~ I read and appreciate each and every one. I drizzled on a little bit of balsamic vinegar, and sprinkled them with freshly ground black pepper. Instead of olive oil, I put a small square of butter on top of the cross cut in the onion. Place a thin pat of butter on each onion… I’m so sensitive to onioniness that I even cry when I’m chopping leeks. One suggestion is to slice off a thin part of the root end before baking to help the onion sit flat in the pan. Drizzle the onion with 1/4 - 1/2 teaspoons Worcestershire sauce. A blob of butter. Just plop a bunch of whole onions on a baking sheet for an hour, and there you have it. Or you can chop them and add them to all manner of other dishes to bring their spectacular loveliness to other ingredients. They both turned out wonderful and caramelized. Sometimes I use garlic salt instead of regular or sea salt. Baked Onions are such a lovely simple side ~ so tasty & easy to make, you'll wonder why you don't make them more often! Love your approach to serving these onions. Core it about 3/4 of the way through. This has become one of my favorite side dishes. I didn’t have the patience to chop the roasted onions and add them to a proper dish so instead I just stood over my cutting board slicing off pieces and drizzling them with balsamic vinegar and sea salt. Love it, Tawna! Mine are going on the grill! I couldn’t believe how sweet and tender these were. anything purchased from these links, at no additional cost to you. I followed the recipe exactly, and although the skins didn’t blister, I don’t think that’s an issue. Step #7. Place onions on sections of aluminum foil large … Sandwiches Roast beef. An onion's flavor changes drastically as it is cooked at high heats. I placed them on a plate and added olive oil, balsamic, salt, pepper, and some fresh, curly parsley leaves. Thank you for the recipe! If you like French onion Soup then you will LOVE this recipe! Pack with brown sugar. Come back later for achingly sweet, tender, mellow oniony goodness. The cooking times were right on. We'd love to see your creations on Instagram, Facebook, and Twitter. Adapted from Andrea Reusing | Cooking in the Moment | Clarkson Potter, 2011, Plonk onions on a baking sheet without bothering to peel them. A sprinkling of fresh thyme leaves. I topped the onions with some excellent balsamic and a bit of blue cheese. I adore onions cooked until they are softvand sweet but hate, hate, hate peeling them. These were the perfect addition to the mix, and will be a perfect addition to any burger, taco, burrito, sandwich, light snack—well, you get the point. I opted to roast these whole onions on my outdoor gas grill. To serve, use a knife to slice across the top of each orb, discarding the top or tossing it in the compost. I think I will give them a try. Roast until the papery onion skins are deep golden brown and blistered and the inner layers of onion seem yielding and tender when pierced with the tip of a sharp knife, an hour or longer, depending on the size. Photo © 2011. This recipe really makes you feel Italian. Have a picture you'd like to add to your comment? square). Originally published June 12, 2011.–Renee Schettler Rossi. That hunch was correct. Don’t limit yourself to adding just one of the toppings Reusing suggests. After baking, I let them cool for a while, and then cut them into quarters. Beautiful, Amy C. Like you, I appreciate simplicity in foods. I chopped up what leftovers I had with grilled broccoli and grilled tomatoes, tossed with prepared couscous, lemon juice, olive oil, feta, and salt and pepper. Foil Roasted Caramelized Onions., Cauliflower {Just Like} Loaded Baked Potato Casserole, Corn Pudding from Hilda Crockett's Chesapeake House. [Editor’s Note: Some may scoff at the notion of calling this clever little tactic or technique a recipe. This is what I like to call a “bounty salad”—essentially anything that’s left over from the farmers market, grilled, and chopped into a salad. Thanks for the link love to my Balsamic Roasted Pearl Onions. If your onion sits level, you can … A drizzle of olive oil. Wrap foil up and around onions, sealing at the top. The onions I chose—sweet Spanish onions—were on the large side, so the roasting time took a few extra minutes. Hate tons of emails? of the bottom. One medium onion. Surprisingly, baked sweet onions are a tasty, healthy side dish on their own. Dreamy, indeed! Very gently, push your finger into the top of the onion, to loosen the wedges enough to pour the bouillon granules into the center of the onion. I use chicken. Perfectly creamy, delicious, steaming onions ready to be eaten alongside whatever else was in the oven or on the grill. You really can’t go wrong. So when I see a recipe that involves absolutely no chopping of onions, I’m ecstatic! Never miss a recipe! Definitely hit the spot. I wasn’t a fan of pulling off the skins, but other than that, the onions were a hit. This recipe gives you a lot of bang for the amount of worked required. Wrap the onion in foil, bringing the edges up in the center. I used red and yellow onions just to test the difference. links are included in this post. My husband is onion sensitive so this onion-loving girl is reduced to onion powder only. I envy you that smoky flavor…. I would love if you would kindly let us know how it goes…, Bless your heart! Burgers In a small bowl, combine the butter, wine, bouillon, thyme and pepper. And they’re every bit as versatile. They’re basically like caramelized onions but better. Delicious. You can also gussy them up with all sorts of goodness when they come out of the oven, if you please, with all manner of deliciousness. I’m pretty thrilled with this “recipe”. Thank you I used a bit of butter and let it melt through the layers, then sprinkled on some salt. Notify me of follow-up comments by email. A dribble of balsamic or sherry vinegar. Then enter your email address for our weekly newsletter. A blob of butter, a crumbling of blue cheese, and a dollop of crème fraîche. Working with one onion at a time, place an onion onto a square of heavy duty aluminum foil. A crumbling of blue cheese. Drizzle the olive oil over the onions. Whole roasted onions are surprisingly tender, mellow, sweet, and darn near almost effortless. These onions could be a side dish with anything—beef, fish, pork, poultry, etc. Whole grain side dishes