Roasted Onions With Vinegar
Sweet and tender roasted onions dressed simply with olive oil and red wine vinegar. The onions become beautifully caramelized and jammy while maintaining some texture, creating a delicious side dish.
Ingredients
- •4 pounds mixed small and medium onions (such as Vidalia or yellow)
- •2 tablespoons olive oil
- •2 tablespoons red wine vinegar
- •1 to taste Kosher salt
- •1 to taste freshly ground pepper
Cooking Instructions
- 1.
Preheat oven to 400°F. Arrange onions on a rimmed baking sheet and roast, shaking baking sheet halfway through, until the innermost layers of largest onions are just tender (some of the onions will be jammy and others will have some bite to them), 30-40 minutes. If you have one, a cake tester is a great tool to check doneness.
40 min
- 2.
Transfer onions to a clean surface and let cool slightly. Halve through root ends and remove papery layers. Separate layers into individual petals and transfer to a platter or a large bowl. Drizzle with oil and vinegar and toss gently to coat; season with salt and pepper.
15 min