Roastonions Recipes

HERB-ROASTED ONIONS

Herb-Roasted Onions image

Provided by Ina Garten

Time 50m

Yield 3 servings

Number Of Ingredients 10

Ingredients

2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves

Steps:

Preheat the oven to 400 degrees F.
Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

ROASTED RED ONIONS

Roasted Red Onions image

Provided by Food Network Kitchen

Time 35m

Number Of Ingredients 0

Ingredients

Steps:

Halve 2 pounds unpeeled red onions; toss in a large bowl with 1/4 cup olive oil, 1 teaspoon sweet smoked paprika and a pinch each of sugar and salt. Place the onions cut-side down on a baking sheet; roast at 450 degrees until soft and browned, 30 minutes.

ROASTED ONIONS

Roasted Onions image

I pop these in the oven when I am roasting pork or beef. You can adjust cooking time to the oven temperature you are using. The smell of roasting onions is heavenly.

Provided by Lorac

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

6 medium onions, unpeeled
beef bouillon granules
butter

Steps:

Preheat oven to 350F degrees.
Slice across the stalk end to make a level surface.
Sprinkle boullion granules to cover exposed area.
Top with a thin slice of butter.
Stand onions in a baking dish and bake 60 minutes.

ROASTED ONIONS

Roasted Onions image

I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown.

Provided by Ben S.

Categories Side Dish Vegetables Onion

Yield 8

Number Of Ingredients 4

Ingredients

4 medium unpeeled yellow onions
2 tablespoons olive oil
Salt and fresh ground pepper
2 tablespoons Balsamic vinegar

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.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 5.7 g, Fat 3.4 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 148.6 mg, Sugar 2.9 g

ROASTED RED ONIONS

Roasted Red Onions image

Roasted onions, sweet and slightly caramelized, are always a favorite vegetable side dish -- or they can be mixed into a salad or added to a sandwich.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Number Of Ingredients 3

Ingredients

2 red onions, cut crosswise into 1/2-inch rounds
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

Heat oven to 425 degrees. Arrange onions on a baking sheet. Drizzle evenly with oil and season with salt and pepper. Roast, flipping once, until caramelized and tender, 10 to 12 minutes.

SWEET ROASTED ONIONS

Sweet roasted onions image

This vegetarian side dish works well with a Sunday roast. Sweeten the whole onions with balsamic vinegar and maple syrup

Provided by James Martin

Categories Side dish

Time 1h20m

Number Of Ingredients 4

Ingredients

12 small red onions , see tip, below
1 ½ tbsp olive oil
1 ½ tbsp balsamic vinegar
2 tbsp maple syrup

Steps:

Heat oven to 180C/160C fan/gas 4. Cut about 1cm off the top and bottom of each onion and peel off the skin. Nestle the onions in a small roasting tin or casserole dish, so that they fit snugly together in a single layer. Drizzle over the oil and balsamic vinegar, season, then get your hands in and toss the onions to coat. Cover the tin with foil and roast for 40 mins until tender.
Remove the foil and drizzle over the maple syrup, then return to the oven, uncovered, for 20-30 mins, until the onions are caramelised.

Nutrition Facts : Calories 89 calories, Fat 3 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

PUREED ROASTED ONIONS

Pureed Roasted Onions image

Pureed roasted onions pep up steaks and sandwiches.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 1

Ingredients

4 medium-size onions

Steps:

Preheat oven to 400 degrees. Cut onions into wedges, leaving root ends intact, and peel. Toss in olive oil in a baking pan. Roast until caramelized, about 50 minutes, turning occasionally. Puree in a food processor.

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