Roasted Onion Salad

4
Servings
5m
Prep Time
40m
Cook Time
45m
Ready In


"This is a wonderful as a side dish to serve at a B.B.Q. or even to serve with a roast. Serve warm or cold with a B.B.Q or as a side to any meat. A Huey recipe from Huey's Cooking."

Original recipe yields 4 servings
OK

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 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. Transfer the onions to a bowl and toss with a sprinkling of oil, a little red wine vinegar, seasonings and the parsley.

Step 4

Perfect for barbecues, grills or even a roast.

Tips & Variations


No special items needed.

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