You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.
Ingredients
Serves 6-8
Step 1
Preheat oven to 350°.
Step 2
Make a total of 4 vertical cuts in each onion to create 8 wedges still attached at the root end.
Step 3
Drizzle a little of the olive oil into a baking dish, then arrange onions root end down.
Step 4
Spoon remaining olive oil into and around onions. Sprinkle generously with salt, getting some into the center of the onions. Toss in herbs.
Step 5
烤40分钟。重新排列洋葱,这样ir petals open, and drizzle with a few spoonfuls of the caramelized onion juices from the pan. Roast until onions are tender on the inside with crispy bits on their outer petals, about 20 minutes longer. Season with pepper and more salt to taste. Serve hot or at room temperature as a side dish, or as dinner with a good cheese and a green salad.
Leave a Review
Reviews (5)
Back to TopVery pretty but not actually very tasty.
Anonymous
Palo Alto, California
8/7/2020
I made this as a side dish. Taking some cues from previous reviewers, I removed the papery outside layer, which I probably would have done anyway. I see no benefit to leaving it on and it does sound like the papery stuff would be a nuisance to have to navigate around. I also used a lot less oil. I used one T. in the pan and maybe a total of an additional 2 T. drizzled over the onions. Sprinkled fresh rosemary at the beginning of roasting and rosemary-infused white balsamic vinegar at serving time. Quite nice. I would make it again but with the modifications about removing the paper and less oil, so for that reason I'm deducting one star.
blondoverblue
Sacramento, CA
1/9/2019
Be careful not to add too much oil or they will get slimy. Other than that, great taste and texture.
Anonymous
Pittsburgh, PA
10/27/2016
Super easy and really pretty! The recipe says to leave the skin on which does look nice but it's harder to eat that way and messier. Next time I will peel the papery outer layers off. I found lovely little organic red onions but it would be fun to try other small onion varities like cippollini. A sprinkle of balsamic vinegar is nice too.
dashmore
Alameda, CA
8/20/2015
A sprinkling of a few drops of red wine vinegar during the last 20 minutes of baking will complete the flavor profile of this classic accompaniment to roasted meat and fowl.
worldbeat
Oakland, CA
4/9/2015
See Related Recipes and Cooking Tips
-
91 Vegetable Sides for Your Thanksgiving Menu
Here’s how to make sure your guests get plenty of brussels sprouts, sweet potatoes, and green beans on Turkey Day. -
21 Onion Recipes That Make Onions The Star of the Meal
This kitchen workhorse can also be the main event. -
Spring's Prettiest Plates
They say you eat with your eyes first. These beautiful spring dishes put that theory to the test.
