Roasted Onions

Roasted Onions

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

servings 54 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. Adjust oven rack to lowest position; heat to 425 degrees.
  2. Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
  3. Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 34
  1. 53 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

Don't know what I did wrong but no one liked these :( They tasted like... burnt raw onions.

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Least positive
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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 ...

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 ...

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 w...

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.

I love roasted onions. I just peel, quarter and throw them and lots of peeled garlic (yum!) in a roasting pan coated with olive oil spray for 20 minutes, spread out a bit, add some frozen spinac...

so very good!!! so fast and so easy-a keeper!

These were actually really good. I made them for dinner but had a bunch left over that the kids just snacked on. Will be making this one again.

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