Ingredients
2 medium onions
1 ½ teaspoons oil
¼ teaspoon salt
⅛ teaspoon pepper
Directions
- Preheat oven to 425 degrees F.
- Peel off papery layers and trim out root end. Cut onion in quarters.
- Toss with oil, salt and pepper. Place cut-side down on a baking sheet.
- Roast until tender, about 20-25 minutes.
- Refrigerate leftovers within 2 hours.
Notes
- To make clean-up easy, cover the baking sheet with foil.
- Drizzle with 1 to 2 teaspoons of balsamic vinegar before serving for a different flavor.
Comment
Roasted onions carmelize and develop a delicious sweet flavor. I frequently prepare this recipe as a side dish and use the leftovers in sandwiches, burgers or salads.