Prep 10 mins
Cook 1 hr 30 mins
Deliciously different side dish
- 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)
- 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.
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.
No need to spend a small fortune buying these delights already prepared at your local upscale deli. This recipe made it easy to prepare them yourself, and I used small white onions versus the pearl onions called for. My only caution would be to carefully watch the reduction of the basamic, it turns into a syrup in less than five minutes. I served these as a side dish with the turkey I made the other day, and the family went crazy for them! Thanks for a memorable side dish!