Salt Roasted Onions Recipes

ROASTED ONIONS

Roasted Onions image

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

Provided by Ben S.

Yield 8

Number Of Ingredients 4

Ingredients

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

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

SALT ROASTED ONIONS

Salt Roasted Onions image

These onions are delicious and can be served with roast chicken or ?? You decide. You can cut them in an "X" on the stem end, about 1/2 inch deep, before roasting if you want them to caramelize. Try using different types of onions, but similarly sized so that they all cook through at the same time. These will hold in a 200F oven for 45 minutes before serving. Use leftovers in pasta, salads or with sausage and eggs the next morning. From At Home With Michael Chiarello, one of my top three favorite chefs.

Provided by Pesto lover

Categories < 4 Hours

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

6 yellow onions, unpeeled
kosher salt
1/2 cup balsamic vinegar
freshly ground sea salt, preferably gray salt
fresh ground black pepper

Steps:

Preheat oven to 350°F.
Cut a thin slice off the stem end and root end of each onion, but don't peel the onions.
Pour a 1/4" thick layer of kosher salt in the bottom of a baking dish that is just big enough to hold 6 whole onions with about 1/2" between them.
Arrange the onions, stem end up, on top of the salt.
Roast the onions until they are dark brown in spots and quite soft when pierced with a knife, about 1 1/2 to 1 3/4 hours.
Meanwhile, in a small saucepan, cook the vinegar over low heat until reduced by half to form a syrup, 20 to 25 minutes. Remove pan from heat.
Take the pan out of the oven and with a kitchen towel, remove each onion while it is still warm and remove a layer or two of the papery skin, but leave a little skin attached.
Carefully cut each onion in half, through the stem end, capturing any juices released by the onions in a small bowl.
Arrange the split onions, cut side up, on a platter. Drizzle the balsamic syrup and the onion juices over the top and season with salt and pepper.
Serve warm.

Nutrition Facts : Calories 46.2, Fat 0.1, Sodium 3.3, Carbohydrate 11.1, Fiber 1.5, Sugar 4.7, Protein 1

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