Recipe by USA WEEKEND columnist Pam Anderson
"I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown."
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unpeeled yellow onions
Salt and fresh ground pepper
This is a simple tasty recipe. I modified mine by peeling the onions, it was delicious, but not flavorful enough. Next I cut the onions in half, then thirds, so they were in large pieces. I then poured on some oil and salt and tossed. Baked them on the baking sheet middle rack twenty or so minutes-absolutly delicious. Serve plain as a rich treat-very flavorful. (You can add other spices also) or use as topping for cous cous, quinoa,rice, etc.
Don't know what I did wrong but no one liked these :( They tasted like... burnt raw onions.
Absolute favorite onion recipe. Skipped vinegar completely. TIP: after placing cut side down cut off small portion of end facing up, allows oil to catch on the onion.
We love onions prepared this way. Also, we sometimes grill them and also we have wrapped them in foil to roast. Many times, we go ahead and slice the onions, add the oil and seasonings and wrap in foil. When our steaks are done, wallah!, each person has their own packet of delicious onions to top their steak!
YOU HAVE TO PEEL THESE! The skin is borderline inedible. Basically, you chop the onion in half, chop off the tip, drizzle with EVOO and sprinkle with salt and pepper. Cut a slit in the top and wedge in a 1/4-1/2 clove (piece) of garlic. Roast like 25-30 mins, and they're GREAT! Kind of bland, in the sense you'd want to serve them with steak or mushrooms or something in addition to it.
A nice addition to Christmas dinner. If you're choosing to drizzle with balsamic vinegar, use it sparingly!
Excellent onions! I was generous with the salt and pepper too. This went great with the sirloin patties I made.
so very good!!! so fast and so easy-a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 31
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