Oven-Roasted Sweet Onions Recipe #252011
This is from an old newspaper clipping. It says it's adapted from Bradley Ogden's "Breakfast, Lunch & Dinner". Sounds flavorful.
by Engrossed
25 min | 10 min prep
SERVES 4
- 2 (8 ounce) sweet onions, with skin on cut into 8 wedges each
- 3 fresh garlic cloves, thinly sliced
- 3 bay leaves
- 8 sprigs fresh parsley
- 3 sprigs fresh sage, 4 inches long or 1/2 teaspoon dried sage
- 2 sprigs fresh oregano or 1/4 teaspoon dried oregano
- 8 sprigs fresh basil or 1 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- Preheat oven to 500°F.
- Place onion wedges in a single layer in a shallow baking dish.
- Sprinkle with garlic and herbs.
- Season with salt and pepper; drizzle evenly with vinegar and olive oil.
- Roast until onions are lightly caramelized and barely tender, 12 - 15 minutes.
- Remove from oven and let cool.
- Serve at room temperature.
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5 stars