If you're searching for a simple yet exquisite side dish that will elevate any meal, look no further than these Slow Roasted Red Onions! Bursting with sweet, caramelized flavors and a hint of tang from balsamic vinegar, this Italian-inspired recipe is sure to impress your family and friends. With just a few ingredients and a little patience, you can transform humble red onions into a gourmet delight that pairs beautifully with meats, salads, or even as a standout feature on a charcuterie board. Ready to uncover the secret to perfectly roasted onions? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 red onions
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the middle of the oven.
- Carefully peel the red onions, keeping the root end intact to help the onion hold its shape during roasting. Trim off the top and remove any outer layers that appear damaged or discolored.
- Cut each onion in half lengthwise, from root to stem, maintaining the root connection to keep the onion halves together.
- Place the onion halves cut-side up in a baking dish or roasting pan that allows them to sit comfortably without overcrowding.
- Drizzle olive oil evenly over the onion halves, ensuring each piece is lightly coated. Use your fingers or a pastry brush to spread the oil thoroughly.
- Season the onions generously with salt and freshly ground black pepper, focusing on the cut surfaces to enhance flavor absorption.
- Carefully pour the balsamic vinegar over the onions, allowing it to seep into the layers and create a rich, caramelized effect during roasting.
- Cover the baking dish with aluminum foil, creating a tight seal to help the onions steam and become tender.
- Place the covered dish in the preheated oven and roast for approximately 45-50 minutes, or until the onions are soft and beginning to caramelize.
- Remove the foil and continue roasting for an additional 10-15 minutes to allow the edges to become golden brown and slightly crisp.
- Remove from the oven and let the onions rest for 5 minutes to allow flavors to settle and cool slightly.
- Carefully transfer the roasted onion halves to a serving platter, drizzling any remaining pan juices over the top.
- Garnish with fresh thyme leaves just before serving, which will add a fragrant herbal note to the sweet, caramelized onions.
Tips
- Choose Quality Onions: Opt for firm, unblemished red onions for the best flavor and texture. Fresh ingredients make a noticeable difference in the final dish.
- Keep the Root Intact: When peeling and cutting the onions, be sure to leave the root end intact. This helps the onion halves maintain their shape during roasting and prevents them from falling apart.
- Don’t Skimp on Seasoning: Generously season the onions with salt and pepper, especially on the cut surfaces, to enhance their natural sweetness and ensure every bite is flavorful.
- Use High-Quality Olive Oil: A good quality olive oil not only adds richness but also helps with the caramelization process, giving the onions a beautiful golden hue.
- Monitor Roasting Time: Keep an eye on the onions as they roast. Ovens can vary, so check for tenderness and caramelization at the 45-minute mark to avoid overcooking.
- Experiment with Herbs: While fresh thyme adds a lovely touch, feel free to experiment with other herbs like rosemary or oregano for a different flavor profile.
- Serve Warm: For the best experience, serve the roasted onions warm, drizzled with any pan juices, to enjoy their full flavor and aroma.
Nutrition Facts
Calories: 127kcal
Carbohydrates: 15g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
