Recipe by Mille®
Deliciously different side dish
Top Review by Lorac
If you have never had roasted onions before, you have been missing the best of the best, when it comes to cooking onions. Even if you have, the balsamic vinegar reduction adds an enchanting new flavor. I used large thick sliced white Spanish onions and put them in a plastic bag with 1/4 cup of oil to coat them. I cooked them for 45 minutes and served them at room temperature with grilled steak.
- 24 small boiling onions
- 1⁄2-2⁄3 cup olive oil
- 1⁄3 cup balsamic vinegar
- freshly ground black pepper
- 2 tablespoons minced Italian parsley (, to garnish)
Directions See How It's Made
- Preheat oven to 350º.
- Remove outermost skin of onions, leaving a hard, inedible exterior.
- Put onions in a bowl.
- Add enough olive oil to nearly cover them, toss to coat.
- Transfer onions to a roasting pan, reserving oil.
- Bake, basting onions occasionally with reserved oil, until they are tender when pierced with a knife.
- (Baking time depends on the size of the onion but they will probably be done in 45 minutes to 1 hour and 15 minutes.) Transfer onions to a plate and let them cool.
- Place roasting pan over a medium hot burner and add vinegar.
- Reduce liquid to a dark, hazy syrup.
- Pour syrup over onions.
- Season to taste with salt and pepper and sprinkle with parsley.
- Serve cool.