Roasted onions are delicious and incredibly simple to make. They are so good that you can eat them without adding any seasoning, but if you prefer you can create several tasty combinations. You can roast them in the oven or in a pan. Take a cue from the many suggestions contained in the article.
Ingrediants
Whole Baked Onions
- Onions with the peel
- 60 ml of extra virgin olive oil (optional)
- Salt (optional)
Baked Onions with Balsamic Vinegar
- 4 onions, medium
- 2 tablespoons of extra virgin olive oil
- Balsamic vinegar
- Salt and pepper
Baked Onions with Rosemary
- 3 onions, medium
- 2 tablespoons of lemon juice
- 1 teaspoon of Dijon mustard
- 1 clove of garlic, finely chopped
- Half a teaspoon of dry rosemary
- Salt and pepper
- 60 ml of extra virgin olive oil
Roasted Onions Cooked in a Pan
- Onions
- Extra virgin olive oil (optional)
Roasted Onions Cooked on the Barbecue
- Onions with peel
- Extra virgin olive oil
- Salt and pepper
Steps
Method 1 of 5: Whole Baked Onions
Step 1. Preheat the oven to 220ºC
Step 2. Clean the onion skin if necessary
Rub them with a damp cloth to remove dirt.
Step 3. Pour the oil into the bottom of the pan
Add the onions.
The use of oil is optional; if you prefer, you can cook the onions without any seasoning
Step 4. Add some salt
This step is also optional.
Step 5. Place the pan in the oven and cook the onions for 60-75 minutes
They are ready when the skin turns a dark copper color and begins to crack. Inside they should be very soft; you can verify this by stabbing them with the knife.
Step 6. Serve the roasted onions
Cut off the top and place them on a serving dish to serve as a side dish.
Method 2 of 5: Baked Onions with Balsamic Vinegar
Step 1. Preheat the oven to 220ºC
Step 2. Peel the onions and then cut them in half
Step 3. Brush them with extra virgin olive oil
Put them in the pan and season with salt and freshly ground pepper.
Step 4. Bake the onions
They need to cook for 20-30 minutes. They are ready once soft and golden.
Step 5. Remove them from the oven
Drizzle them with a generous amount of balsamic vinegar while they are still hot, then serve them to the table.
Method 3 of 5: Baked Onions with Rosemary
Step 1. Preheat the oven to 200 ºC
Step 2. Peel the onions and cut them into wedges
Step 3. Prepare the dressing
Pour the lemon juice, mustard, and rosemary into a large bowl. Add salt and freshly ground pepper, then mix to combine the ingredients.
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When the ingredients are well blended, add the extra virgin olive oil and start mixing again.
Roast Onions Step 14Bullet1
Step 4. Put the onions in the bowl as well
Stir them to distribute the toppings.
Step 5. Transfer the onions to the pan
Arrange the wedges neatly.
Step 6. Place the onions in the preheated oven
They must cook for 30-45 minutes or until they become soft and golden brown.
Step 7. Remove them from the oven
Serve them while they are still hot. If you want, you can add some other seasoning to taste.
Method 4 of 5: Roasted Onions Cooked in a Pan
This recipe takes its cue from Mexican and Southern United States cuisine.
Step 1. Peel the onions and cut them into quarters
Step 2. Place them in a sturdy bottom pan
At this point you can decide whether to add extra virgin olive oil.
Step 3. Simmer the onions
They have to cook slowly with a very low flame. Remember to turn them regularly.
Step 4. Remove them when they are evenly golden
Step 5. Use them however you like
You can eat them on their own or add them to another recipe.
Method 5 of 5: Roasted Onions Cooked on the Barbecue
Step 1. Place whole or chopped onions in a metal barbecue basket
Step 2. Add the extra virgin olive oil
Use enough to coat them completely.
Step 3. Season them with salt and pepper if you prefer
Step 4. Make sure the onions don't burn
Create two separate heat zones and cook the onions on the less hot side of the barbecue.
