Roasted Red Onions with Balsamic Vinegar

Total Time
1hr 40mins
Prep 5 mins
Cook 1 hr 35 mins

The sweetness of the onion and the flavour of the vinegar make this a hearty fall side dish. If you are using a well aged expensive balsamic vinegar the sugar may not be needed.

Directions

  1. Remove papery skin from onions, rub with olive oil and sprinkle with salt and pepper.
  2. Roast, uncovered, in a small pan at 375 for 1 1/2 hours or until tender.
  3. Remove onions and keep warm.
  4. Put water and vinegar in pan and boil 4 to 5 minutes.
  5. Mixture should reduce to about 1/4 cup.
  6. Remove from heat and add brown sugar.
  7. Cut onions in half and drizzle with vinegar mixture.
Most Helpful

Good one Tebo! I cut the cooking time back to 45 minutes (Ilike the onion to still be a bit crisp) and I used sweet onions. Nice addition to the dinner

Bergy February 11, 2002

Excellent! I love roasted red onions. The balsamic reduction was the perfect thing to drizzle on them. I cut the in half wertically before roasting, so they wouldn't fall apart after roasting. This makes a great appetizer or side dish. If you're an onion-lover, this is a must try. I may add some thyme or rosemary next time. Thanx!

*Parsley* October 06, 2010

wonderful!!! great accompaniment to a fresh foccacia and olive oil

Shanna Hollingsworth January 27, 2004