Roasted Onion Salad
Recipe: #24868
September 13, 2016
Categories: Salads, Vegetable Salad, Side Dishes, Onions, Australian, 5 Ingredients Or Less, 5-Minute Prep, Christmas, Easter, Oven Bake, Gluten-Free Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"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 is 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. 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
No special items needed.
0 Reviews
You'll Also Love
