Roasted Onions

This is one of those simple, easy recipes that after each time I make it I wonder why I do not do it more often! I was reminded how much we love these sweet, roasted onions after visiting our favorite little restaurant in Deruta for lunch called Locanda del Bracconiere recently where they serve simple good home cooking, but have an amazing antipasti table packed full of local specialties. My favorite items on the table are always the myriad of vegetables they prepare in every method you could imagine. Although the antipasti selections change often, they do almost always have these roasted onions which are so sweet and delicious that every time I taste them I vow to make them at home soon after. I finally got around to doing just that this week after buying 6 small red onions at the local market. This dish is so easy you really do not need a recipe, but I will write it out for you so you can follow it the first time. From that point on you can simple drizzle on some olive oil, balsamic vinegar, salt & pepper on your sliced onions and roast them until they are tender. My onions were small, so once peeled I just had to slice them in half. If you are using larger onions, slice them in thirds crossways so all of the slices roast evenly. Before serving I simply sprinkle on a little fresh chopped herb such as oregano or parsley.

ingredients

6 Small or 4 Medium Sweet Onions
Olive Oil
Balsamic Vinegar
Salt & Pepper
2 Tablespoons Chopped Fresh Green Herb (See Notes Above)

directions

Preheat the oven to 375 degrees F. Peel the onions and slice crossways in half if small, or in thirds if larger. The slices should be no higher than 1 1/2 inches tall. Pour a tablespoon or two of the olive oil into an ovenproof casserole large enough to hold all of the slices and spread the oil evenly across the bottom of the dish. Place the onion slices side by side in the dish. Pour over the onions about a 1/4 cup of the oil, trying to get some on each onion. You can use your fingers to coat the cut side of the onion. Next sprinkle on some balsamic vinegar. Depending on your taste, I’d suggest a tablespoon or two, again trying to get some on each onion. Sprinkle the onions with salt and cracked black pepper and bake for 30 to 45 minutes or until the onions are very soft and beginning to brown. You can use a spoon to scoop up some of the oil and vinegar mixture from the bottom and spoon it over the onions about half way through the roasting if you choose to. Once tender and lightly browned, remove from the oven and allow to cool to room temperature.

Source: DM