Roasted Onion Spread Recipes

ROASTED ONIONS

Steps:

• Adjust oven rack to lowest position; heat to 425 degrees.
• Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
• Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.

ROASTED ONION DIP

Steps:

• Toss 1 roughly chopped red onion with 2 tablespoons olive oil on a foil-lined baking sheet; season with salt and pepper. Roast at 400˚, stirring occasionally, until golden, 25 to 35 minutes. Set aside to cool. Beat 8 ounces softened cream cheese with a mixer on medium-high speed until creamy, 1 to 2 minutes. Add 1/2 cup sour cream, 1/4 cup grated parmesan, 1 teaspoon Worcestershire sauce, 2 tablespoons each mayonnaise and sliced chives and the roasted onions. Beat until combined. Scrape into a serving bowl.

ROASTED ONION MAYONNAISE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and lightly grease.
• Place the halved onions onto the baking sheet, and roast in the preheated oven until they have turned deep golden brown, and have softened in the center, about 30 minutes. Remove from the oven and allow to cool to room temperature.
• Place the onions into a food processor or blender, add the mayonnaise, and puree until smooth. Season to taste with salt and pepper. Store in the refrigerator.

ROASTED EGGPLANT, ONION AND GARLIC DIP OR SPREAD

Steps:

• Preheat oven to 400 degrees F.
• Rub eggplant and onion with olive oil and place on a baking sheet.
• Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
• Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
• Remove from oven and cool until able to handle.
• Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
• Cut the onion into quarters or large chunks and add to the food processor.
• Add vinegar, lemon juice, parmesan, salt and pepper.
• Pulse until it is of a dip or spread consistency.
• Add cilantro and briefly pulse.
• Taste and adjust the seasonings.
• Refrigerate until ready to eat.

ROASTED ONION SPREAD

Steps:

• Preheat oven to 350°. Place onions and garlic in a large bowl. Add oil, honey and salt; toss to coat. Transfer to a greased 13x9-in. baking dish. Roast 65-75 minutes or until onions are golden brown and softened. Cool 10 minutes., Place onion mixture in a food processor; process 30 seconds or until blended. Transfer to a small bowl. Serve with crackers. Refrigerate leftovers.

ROASTED ONION DIP

Steps:

• Preheat the oven to 400 degrees F.
• Add the onions to a foil-lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss everything together. Transfer to the oven and roast for 35 minutes, or until the onions are tender and golden. Set aside to cool completely.
• In a stand mixer fitted with a paddle attachment, combine the cream cheese, sour cream, Parmesan, mayonnaise, Worcestershire, chives and the roasted onions. Beat until light and fluffy and well-combined. Scrape the mixture into a serving bowl using a rubber spatula. Sprinkle the remaining chives over the top and serve.

EASY ROASTED ONIONS (WITH VARIATIONS)

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• Trim and peel the onions, removing and discarding their stem and root ends along with their papery peels. You can leave the smallest onions whole, but you will want to cut most onions into halves or quarters, depending on how big they are. Bigger than bite-size is fine, but you don't want diners wrestling with giant whole onions that are tricky to cut.
• Put the onions in a large baking dish (they should easily fit in a single layer for the best, most even roasting).
• Drizzle the onions with the oil and toss to coat them thoroughly and evenly. If you've cut them, arrange the onions so the cut-side is down, facing the pan (this will help them brown nicely).
• Sprinkle the onions with salt (sprinkle from a few inches above the onions so the salt falls more or less evenly over them).
• Bake the onions, turning them once or twice if you think of it until they're completely tender to the bite and browning on the edges-about 30 minutes total.
• Drizzle the onions with vinegar before serving, if you like. Start with a smaller amount of vinegar and add more to taste if you like the effect.