Roasted Onions

SUBMITTED BY: USA WEEKEND columnist Pam Anderson PHOTO BY: larryearl

"I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown."

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

4 medium unpeeled yellow onions
2 tablespoons olive oil
Salt and fresh ground pepper
Balsamic vinegar (optional)

READ REVIEWS (8)

DIRECTIONS

Adjust oven rack to lowest position; heat to 425 degrees.
Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.

This recipe was originally featured in the USA WEEKEND article A Simple Christmas Dinner on December 14, 2003.

Find the Perfect Recipe from Pam Anderson .

Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over .

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 4, 2005 by BLESSEDMAMA

This is a simple tasty recipe. I modified mine by peeling the onions, it was delicious, but not flavorful enough. Next I cut the onions in half, then thirds, so they were in large pieces. I then poured on some oil and salt and tossed. Baked them on the baking sheet middle rack twenty or so minutes-absolutly delicious. Serve plain as a rich treat-very flavorful. (You can add other spices also) or use as topping for cous cous, quinoa,rice, etc.

11 users found this review helpful

Reviewed on May 29, 2005 by Breeze

We love onions prepared this way. Also, we sometimes grill them and also we have wrapped them in foil to roast. Many times, we go ahead and slice the onions, add the oil and seasonings and wrap in foil. When our steaks are done, wallah!, each person has their own packet of delicious onions to top their steak!

9 users found this review helpful