Roasted Onion Salad
Recipe: #15082
October 24, 2014
Categories: Salads, Vegetable Salad, Side Dishes, Vegetables, Onions, Australian, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Sunday Dinner, Winter, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
"Perfect as a side dish for barbecues, grills or even fantastic with a roast. A Huey recipe."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (228.7 g)
- Calories 91.4
- Total Fat - 0.2 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 10.1 mg
- Total Carbohydrate - 21.3 g
- Dietary Fiber - 3.9 g
- Sugars - 9.6 g
- Protein - 2.6 g
- Calcium - 54.8 mg
- Iron - 0.6 mg
- Vitamin C - 19.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 180°-200°C fan forced (200°-220°C normal).
Step 2
Cut the onions in half crossways and place in an oven tray, skin side down. Sprinkle with oil and seasonings, and cook in the oven for about 40 mins until very tender.
Step 3
When cool enough to handle, remove the onions from skins and roughly chop. Then transfer to a bowl and toss with a sprinkling of oil, a little red wine vinegar, seasonings and parsley.
Step 4
Perfect for barbecues, grills or even a roast
Tips & Variations
No special items needed.
