Description
Sweet and savory caramelized onions roasted to perfection with balsamic vinegar, herbs, and a touch of honey. A versatile side dish or topping for countless meals!
Ingredients
Scale
- 4 large yellow onions, peeled
- 4 tablespoons olive oil, extra virgin
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 2 cloves garlic, minced (optional, for extra flavor)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat: Preheat your oven to 400°F (200°C).
- Prepare Onions: Peel onions and cut each in half from top to bottom. Slice each half into approximately ½-inch thick slices.
- Season: In a large bowl, combine sliced onions, olive oil, balsamic vinegar, honey (or maple syrup), thyme, rosemary, red pepper flakes (if using), minced garlic (if using), salt, and pepper. Toss well to coat.
- Roast: Spread seasoned onion slices in a single layer on a large baking sheet (lined with parchment paper for easy cleanup).
- Bake: Roast in the preheated oven for 30-40 minutes, or until tender and deeply caramelized, stirring halfway through. If browning too quickly, lower the oven temperature to 375°F (190°C).
- Cool & Garnish: Remove from oven and let cool slightly. Garnish with fresh chopped parsley before serving.
Notes
- Type of Onion: You can also use red onions or Vidalia onions.
- Adding Herbs: Feel free to experiment with different herbs.
- Spice it Up: If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the onion mixture.
- Sweetness Level: Adjust the amount of honey (or maple syrup) to your liking.
- Adding Wine: For an even richer flavor, deglaze the baking sheet with a splash of dry red or white wine after the onions have roasted for about 20 minutes.
- Slow Cooker Option: You can also make these roasted onions in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
- Grilling Option: For a smoky flavor, grill the onion slices in a grill basket over medium heat until they are tender and caramelized.
- Don’t Overcrowd the Pan: This is crucial for proper caramelization. If the onions are too close together, they will steam instead of roast, and you won’t get that beautiful browning.
- Use a Good Quality Olive Oil: The flavor of the olive oil will really shine through in this recipe, so use a good quality extra virgin olive oil for the best results.
- Taste and Adjust Seasoning: Before serving, taste the roasted onions and adjust the seasoning as needed. You may need to add more salt, pepper, or herbs to suit your taste.
- Serving Suggestions: Serve as a side dish, in sandwiches, on pizzas, in soups, in salads, as a topping for bruschetta, mixed into pasta, or as a base for dips.
- Storage: Leftover roasted onions can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes