Roasted Red Onions with Balsamic
The humble sweet red onion elevates to star staus with a little olive oil, Balsamic, herbs and roasting. Serve aside chicken, beef, burgers or alone over a quinoa or rice bowl.
Servings: 4
Calories: 122kcal
Equipment
- glass or ceramic baking casserole dish approximately 10x13
Ingredients
- 2 large red onions about 1 ½ pounds
- 3 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon granulated garlic
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons fresh chopped thyme leaves
- 1-2 tablespoons Balsamic vinegar or syrup
Instructions
- Pre-heat the oven to 400°F. Ready a large glass or stoneware baking dish, about 10″x13″. Cut the onions in half from the top to bottom, from root to stem end. Trim the root and stem ends flat. Peel off the papery skin, then lay each half flat on a cutting board and cut the halves into 6 wedges.
- Add onion wedges to the baking dish and toss with oil, then sprinkle with salt, pepper and garlic. Roast onions uncovered for about 40 minutes, or until they are very soft and the edges are very brown. Remove dish from the oven, toss with the Balsamic and sprinkle with thyme leaves. See note below on Balsamic.
Notes
Use a good Balsamic vinegar or use a Balsamic glaze, either purchased or homemade. Here's my recipe for homemade Balsamic glaze.
Nutrition
Calories: 122kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 294mg | Potassium: 105mg | Fiber: 1g | Sugar: 3g | Vitamin A: 127IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 1mg