Roasted Red Onion With Thyme And Butter Recipes

ROASTED RED ONIONS WITH THYME AND BUTTER

Roasted Red Onions With Thyme and Butter image

I love onions! Red onions are some of my favorite because they have such a wonderful taste when roasted. I got this recipe from Jaime Oliver. I hope you will agree it's a wonderful recipe

Provided by TishT

Categories Onions

Time 1h

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

8 medium red onions (equal size, med-large)
3 1/2 ounces butter
1/2 ounce packed thyme, rinsed and picked
sea salt, to taste
pepper, fresh ground to taste

Steps:

Preheat oven to 400°F.
Remove the 1st layer of skin from the onions. With a knife take off the bottom core end of the onion to give it a flat base.
Make two cuts in the top in a cross shape cutting 1/2 way through the onion (Do not cut through into quarters!).
Mush the butter and thyme together, and then push into the gaps of the onions. Season with a good pinch of salt and pepper.
Cook the onions tightly packed in a earthen ware dish on a light bed of sea salt.
Place in the preheated oven for about 30-35 minutes.

Nutrition Facts : Calories 136.9, Fat 10.2, SaturatedFat 6.4, Cholesterol 26.7, Sodium 74.9, Carbohydrate 11.6, Fiber 1.8, Sugar 4.7, Protein 1.2

ROASTED RED ONION WITH THYME AND BUTTER

Roasted Red Onion with Thyme and Butter image

Provided by Jamie Oliver

Number Of Ingredients 0

Ingredients

Steps:

Try to get 6 equal-sized medium to large red onions. Remove the first layer of skin. With a knife, just take the bottom of the core end of the onion off, to give it a flat base, and make 2 cuts in a cross-shape in the top, cutting half way down (do not cut right through into quarters). Push some chopped or pounded fresh thyme into these gaps with a good pinch of salt (it's important to get the salt right into the gaps) and a little knob of butter. I prefer to cook the onions in an earthenware dish on a thin layer of sea salt or I put them in with my roast chicken or lamb and they cook quite happily in the same tray. Place in the oven fat 200C/400 F/Gas 6 for 30-35 minutes.
These onions are great with a roast, so tasty and sweet.

ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC VINEGAR

Roasted Red Onions with Butter, Honey, and Balsamic Vinegar image

Provided by Tyler Florence

Categories side-dish

Time 54m

Yield 6 servings

Number Of Ingredients 6

Ingredients

6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
Salt and freshly ground black pepper
4 red onions, halved

Steps:

Preheat the oven to 350 degrees F.
Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

ROASTED RED ONIONS

Roasted Red Onions image

Categories Condiment/Spread Onion Side Roast Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

3 pounds small red onions (about 9), halved through root end, then cut into 3/4-inch-wide wedges with some of core attached to each
1/4 cup (1/2 stick) butter, melted
1 1/2 teaspoons dried thyme
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
2 tablespoons red wine vinegar

Steps:

Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 450°F. Line 2 large baking sheets with foil; butter foil generously. Arrange onion wedges cut side down on prepared sheets. Brush onions with melted butter. Mix thyme, salt, and pepper in small bowl; sprinkle over onions. Drizzle with vinegar. Cover baking sheets tightly with foil. Roast onions 20 minutes. Reverse baking sheets from top to bottom and continue to roast until bottoms of onion wedges are brown, about 20 minutes longer. Remove foil. Using spatula, turn onion wedges over; cover with foil and roast until bottoms of onions are brown and edges are slightly crisp, reversing position of baking sheets after 5 minutes, about 15 minutes total. (Can be prepared 1 day ahead. Refrigerate onions on sheets, covered. Rewarm uncovered in 350°F oven until heated through, about 15 minutes.)

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