Roasted Red Onions
This is one of my all-time-favorite side dishes. Every time I serve it, guests ask for the recipe. Even friends who think they don’t like onions fall in love with this dish.
Serve with meat, fish or poultry. Or even with vegetarian meals. There’s very little you can’t serve this with. As well, you can serve it hot out of the oven or at room temperature. Or, if you’re lucky enough to have leftovers, put one or two wedges, right out of the fridge, on a piece of crusty bread and slather with Dijon mustard. You won’t believe how good it is.
Choose fresh, firm red onions to start. And, as always, use a fresh, fruity, good-quality olive oil. I try to use just enough olive oil in my recipes to get the best result, without overdoing it. In this recipe, I specify 2 to 3 tbsp of olive oil, but truthfully, I frequently use only 1 tbsp of olive oil and it’s still fantastic. However, if you want to add more, no problem. I promise not to tell anyone.
Peel onions. Trim tops off, but leave root ends intact. Slice onions in half vertically through root. Cut each half into quarters, cutting through root so onion wedges hold together.
Place wedges in large bowl. Add oil and toss gently with hands until all pieces are coated. Season with salt and pepper to taste.
Arrange onion wedges in single layer in large shallow baking dish. Drizzle with balsamic vinegar. Seal well with aluminum foil. Place onions in preheated 450°F (230°C) oven for about 40 to 50 minutes. Then remove foil, reduce heat to 375°F (190°C) and continue roasting until onions are soft and juices have caramelized, about 10 to 15 minutes or longer. Check periodically to make sure onions don’t burn. They should be cooked just until lightly charred around the edges. (If pan liquid evaporates before onions are finished cooking, add a little water to the pan.)
Carol White
Carol White is a Napa Valley-based food writer and editor who has passionately devoted herself to the study of food and cooking. She was previously based in Toronto, where she worked as a food editor for one of Canada’s most popular magazines, Canadian Living, and edited a weekly food column for Canada’s largest newspaper, The Toronto Star. Carol is also the editor of the highly successful President’s Choice Cookbook and President’s Choice Barbecue Cookbook. Over the years, Carol has evolved a style of cooking that friends call “Cuisine Carolaise.” While not French, per se, Cuisine Carolaise can be described as rustic, clean, rich in flavor and based on the freshest, best-quality ingredients available.