Roasted Red Onions
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 3 lbs small red onions, halved through root end, then cut into 3/4-inch-wide wedges with some of core attached to each (about 9)
- 1⁄4 cup butter, melted
- 1 1⁄2 teaspoons dried thyme
- 1 1⁄2 teaspoons coarse salt
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons red wine vinegar
directions
- Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 450°F.
- Line 2 large baking sheets with foil; butter foil generously.
- Arrange onion wedges cut side down on prepared sheets.
- Brush onions with melted butter.
- Mix thyme, salt, and pepper in small bowl; sprinkle over onions.
- Drizzle with vinegar.
- Cover baking sheets tightly with foil.
- Roast onions 20 minutes.
- Reverse baking sheets from top to bottom and continue to roast until bottoms of onion wedges are brown, about 20 minutes longer.
- Remove foil.
- Using spatula, turn onion wedges over; cover with foil and roast until bottoms of onions are brown and edges are slightly crisp, reversing position of baking sheets after 5 minutes, about 15 minutes total.
- (Can be prepared 1 day ahead. Refrigerate onions on sheets, covered. Rewarm uncovered in 350°F oven until heated through, about 15 minutes).
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