Wednesday, January 16, 2013

Roasted Onions

The slightly sweet, caramelized flavor of roasted onion is delicious in lots of recipes...soups and stews, mixed vegetable dishes, casseroles, egg bakes, on pizza, etc. Here's how...

optional: herbs

I used red onion (relatively sweet and it adds nice color) and balsamic vinegar, but any kind of onion and vinegar can be substituted. While roasting, the acid in the vinegar cooks out, leaving just the sweet, tangy flavors.

Preheat oven to 400°. Halve the onion, root to stem. Do NOT remove the skin. Remove the center-most layer or two of the onion -- the 'core' -- to form a small, shallow bowl in each onion half. Place onions, cut side up, in a baking dish. Fill onion centers with a teaspoon (more or less) of vinegar. It's okay if the vinegar overflows over the tops of the onions. Top with herbs if desired. [Herbs can also be pre-soaked in the vinegar so their flavor is infused into the vinegar, and therefore the onions, as they roast.] Bake 45 minutes.

Let cool. Remove skins; cut off stems. Quarter or slice as directed for use in recipes, or to serve as a side or garnish.

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