Roastonions Recipes
HERB-ROASTED ONIONS
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
- For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
- With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
ROASTED ONIONS
I pop these in the oven when I am roasting pork or beef. You can adjust cooking time to the oven temperature you are using. The smell of roasting onions is heavenly.
Provided by Lorac
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350F degrees.
- Slice across the stalk end to make a level surface.
- Sprinkle boullion granules to cover exposed area.
- Top with a thin slice of butter.
- Stand onions in a baking dish and bake 60 minutes.
EASY ROASTED ONIONS (WITH VARIATIONS)
Roasting onions softens and sweetens them, turning them into a luscious accompaniment to roasts of all kinds. Get the recipe here.
Provided by Molly Watson
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 4
Steps:
- Gather the ingredients. Preheat the oven to 400 F.
- Trim and peel the onions, removing and discarding their stem and root ends along with their papery peels. You can leave the smallest onions whole, but you will want to cut most onions into halves or quarters, depending on how big they are. Bigger than bite-size is fine, but you don't want diners wrestling with giant whole onions that are tricky to cut.
- Put the onions in a large baking dish (they should easily fit in a single layer for the best, most even roasting).
- Drizzle the onions with the oil and toss to coat them thoroughly and evenly. If you've cut them, arrange the onions so the cut-side is down, facing the pan (this will help them brown nicely).
- Sprinkle the onions with salt (sprinkle from a few inches above the onions so the salt falls more or less evenly over them).
- Bake the onions, turning them once or twice if you think of it until they're completely tender to the bite and browning on the edges-about 30 minutes total.
- Drizzle the onions with vinegar before serving, if you like. Start with a smaller amount of vinegar and add more to taste if you like the effect.
Nutrition Facts : Calories 80 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 136 mg, Sugar 5 g, Fat 4 g, ServingSize 2 pounds onions (6-8 servings), UnsaturatedFat 0 g
ROASTED RED ONIONS
Provided by Food Network Kitchen
Time 35m
Number Of Ingredients 0
Steps:
- Halve 2 pounds unpeeled red onions; toss in a large bowl with 1/4 cup olive oil, 1 teaspoon sweet smoked paprika and a pinch each of sugar and salt. Place the onions cut-side down on a baking sheet; roast at 450 degrees until soft and browned, 30 minutes.
ROASTED ONIONS
I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown.
Provided by Ben S.
Categories Side Dish Vegetables Onion
Yield 8
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 5.7 g, Fat 3.4 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 148.6 mg, Sugar 2.9 g
JAMIE OLIVER'S WORLD'S BEST BAKED ONIONS
I found this recipe on The Splendid Table website. What I am posting here is an adaptation of the adaptation I found there of a recipe for Baked Onions from 'Happy Days with the Naked Chef' by Jamie Oliver. Sounds well-worth trying. Baked onions are a great accompaniment to roasts. To significantly reduce the fat content, use a low-fat or reduced fat cream.
Provided by bluemoon downunder
Categories Onions
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil the onions in plenty of water for 15 minutes or until slightly tender.
- Remove the onions from the pan and allow to cool.
- With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
- Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
- Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
- Finely chop these removed sections of the onion and add to the rest of the chopped onion.
- Preheat the oven to 400°F.
- Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
- Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
- Stir in the Parmesan and season.
- Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
- Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
- Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
- How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie.
- I presume he is suggesting topping the baked onions with cheese.
- When the onions are cooked right through, remove and serve.
SWEET ROASTED ONIONS
This vegetarian side dish works well with a Sunday roast. Sweeten the whole onions with balsamic vinegar and maple syrup
Provided by James Martin
Categories Side dish
Time 1h20m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Cut about 1cm off the top and bottom of each onion and peel off the skin. Nestle the onions in a small roasting tin or casserole dish, so that they fit snugly together in a single layer. Drizzle over the oil and balsamic vinegar, season, then get your hands in and toss the onions to coat. Cover the tin with foil and roast for 40 mins until tender.
- Remove the foil and drizzle over the maple syrup, then return to the oven, uncovered, for 20-30 mins, until the onions are caramelised.
Nutrition Facts : Calories 89 calories, Fat 3 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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From wikihow.com
98% (12)Estimated Reading Time 4 minsCategory OnionsPublished 2013-02-15
- Brush the onions in oil. Place on the baking sheet or dish. Sprinkle salt and pepper over the onions.
- Place in the oven. Roast for 20-30 minutes. They are ready when golden brown and tender.
- Remove from the oven. Before serving and while still hot, drizzle with a generous serve of balsamic vinegar. Advertisement.
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