sweet balsamic whole oven roasted onions
active time: 5 minutes
cooking time: 1 hour
one onion (or as many as needed)
salt, pepper, oilive oil, and balsamic vinegar
preheat oven to 425 degrees
slice off the top and bottom of an onion.
|slice the top at a bias to expose a little more onion white.|
set the onion on a foil lined cooking sheet (for the love of all that is good, do not use your french stoneware wedding present baking dishes like i did because you will be scrubbing off baked-on grease for hours. live and learn.)
sprinkle salt and pepper over the exposed onion. generously drizzle on a good quality balsamic vinegar, followed by a drizzle of olive oil.
place in oven for about an hour, until soft all the way through and carmelized on the outside. you may wish to add a little more balsamic during cooking.
remove from oven, pinch off outer skin.
using a fork and knife, smush the onion around in a dish, adding a little more salt as needed.
they are great alone as a simple side dish, or spread them on a hearty bread.
|shown here on some awesome toasted, buttered 100% rye pumpernickel!)|
source: after making some whole roasted garlic, i was inspired try whole roasted onions. a bit of googling turned up this recipe from Andrea Reusing, which, with a couple of tweaks, yielded the recipe you see here. :)