Roasted Onions

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"I made this recipe because we had a surplus of small onions in the garden this year. The onions I am referring to were 1 to 1 1/2" each. They may be hard to find so substitute 4 medium sweet onions cut in quarters for 16 small. If you like add 2 tablespoons of balsamic or apple cider vinegar at the start of the cooking and leave out the fine herbs. After 20 minutes the onions are cooked but still have a bit of crispness."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (286.9 g)
  • Calories 172.2
  • Total Fat - 7 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0 mg
  • Sodium - 12 mg
  • Total Carbohydrate - 26.2 g
  • Dietary Fiber - 4.8 g
  • Sugars - 11.9 g
  • Protein - 3.1 g
  • Calcium - 67.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 20.7 mg
  • Thiamin - 0.1 mg

Step 1

Clean your onions removing the outer skin, top and root

Step 2

Place in a zip lock bag

Step 3

Add oil and coat the onions

Step 4

Place in a heat proof dish

Step 5

Sprinkle onions with the fine herbs

Step 6

Place in preheated 450f oven

Step 7

Rotate several times as they roastdepending on size the will beready in 20 minutes still having a bit of crisp left in them

Tips & Variations


No special items needed.

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