Roasted Onions
Recipe: #14126
September 01, 2014
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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