Prep 5 mins
Cook 35 mins
This simple preparation allows the natural sweetness of the onions to shine through. Nice accompaniment to grilled or roasted meats.
- 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
- 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.
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!
I made these to go with a roast last night and they were so tasty! I used dried rosemary because that's what I had on hand and they were delicious. The savory smell as they were roasting in the oven was a wonderful added bonus! For some reason, mine fell apart and didnt' stay in complete halves, but they were so tender and juicy, it wasn't a big deal to us! I will make this over and over again and may even try it on the grill in the future!
This smelled so good cooking in the oven! I had fairly large onions, so cooked about 20 mins. longer. I also used dried rosemary, the dish was still delicious! Thanks!