Herb Roasted Onions

 

With fall approaching, I have been turning my attention to more root veggies… like onions! I know that roasted veggies aren’t exactly a new thing, but let me tell you, these roasted onions really took on a life of their own. They became this perfect addition to just about anything. The first time I made them I was having a little gathering at my house and we just took these onions and spread them on bread with some goat cheese. They were so delicate and melted in your mouth good! I always seem to have extra onions around so I love being able to use them up like this!

 

 

Marinade Ingredients:

½ C water

½ C white balsamic vinegar or red wine vinegar

1 T raw honey

1 tsp. Herbes de Provence

½ tsp. Sea salt

¼ tsp. Black pepper

 

Roasting Ingredients:

2 large onions or 4 small onions

4 TBS. butter or ghee

 

 

Directions:

1. Combine all marinade ingredients in a bowl and pour into the bottom of an 8×8 baking pan.

2. Slice the ends off onions and cut in half horizontally.

3. Remove skin.

4. Place onion face down in marinade.

5. Marinate covered in the refrigerator for 6 hours or more, flipping onions over halfway through so that marinade is absorbing the onions on both sides.

 

 

6. Preheat oven to 400 degrees.

7. Roast in the oven for 1 hour or until golden, turning onions over halfway through.

8. Serve! You can have these on bread with some of my homemade ricotta cheese, on a salad or a topping for just about any meat.

Enjoy!

 

 

 

 

 

 

Print Recipe
Roasted Onions
Prep Time 6 hrs
Cook Time 1 hr
Servings
ppl
Ingredients
Marinade Ingredients
Roasting Ingredients
Prep Time 6 hrs
Cook Time 1 hr
Servings
ppl
Ingredients
Marinade Ingredients
Roasting Ingredients
Instructions
  1. Combine all marinade ingredients in a bowl and pour into the bottom of an 8×8 baking pan.
  2. Slice the ends off onions and cut in half horizontally.
  3. Remove skin.
  4. Place onion face down in marinade.
  5. Marinate covered in the refrigerator for 6 hours or more, flipping onions over halfway through so that marinade is absorbing the onions on both sides. 6. Preheat oven to 400 degrees. 7. Roast in the oven for 1 hour or until golden, turning onions over halfway through. 8. Serve! You can have these on bread with some of my homemade ricotta cheese, on a salad or a topping for just about any meat. Enjoy! Marinate covered in the refrigerator for 6 hours or more, flipping onions over halfway through so that marinade is absorbing the onions on both sides.
  6. Preheat oven to 400 degrees.
  7. Roast in the oven for 1 hour or until golden, turning onions over halfway through.
  8. Serve! You can have these on bread with some of my homemade ricotta cheese, on a salad or a topping for just about any meat. Enjoy!

 

 

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