Balsamic Roasted Onions
Serves 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
- Preheat oven to 375°F. Adjust oven rack to middle position.
- 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.
- 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.
- With oven mitts, carefully transfer skillet to oven. Bake 20 to 25 minutes, until onions are soft.
- Serve warm, sprinkled with fresh herbs and another drizzle of balsamic vinegar, if you like.
Cook Tips
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: 7.0 g
- Saturated Fat: 1.0 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Carbohydrates: 8.0 g
- Fiber: 1.0 g
- Added Sugars: 0.0 g
- Sugar: 5.0 g
- Protein: 1.0 g