Recipe by FlemishMinx
This simple preparation allows the natural sweetness of the onions to shine through. Nice accompaniment to grilled or roasted meats.
Top Review by LaJuneBug
Cooking Light has been recommending variations of this recipe for years. I was pleased to find the recipe on 'zaar and finally decided to try it. Delicious! I used dried rosemary and it still tasted very good. Thanks for posting!
- 4 medium whole onions
- 2 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil, plus
- extra extra virgin olive oil, for drizzling
- salt & freshly ground black pepper, to taste
- 1 teaspoon finely chopped fresh rosemary, plus
- 1⁄2 tablespoon fresh rosemary leaf
Directions See How It's Made
- Pre-heat oven to 350°F (180°C).
- Cut onions in half, top to bottom.
- Trim and peel each onion half, but do not cut off the root end; this will keep the onions intact as they cook.
- Arrange the onions in one layer in a baking dish, cut side up.
- Sprinkle evenly with the vinegar, followed by the oil, salt, pepper, and chopped rosemary.
- Cover with foil and roast for 30 minutes.
- Remove the foil, and broil until lightly charred, about 5 minutes.
- Remove from oven and drizzle with extra olive oil, if desired, then sprinkle with rosemary leaves and serve.