Marinated Roasted Onions
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
1 hr
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Marinate Time
8 hrs
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Total Time
9 hrs 10 mins
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Servings
8
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Calories
90 kcal
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Course
Side Dish
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Cuisine
International
Marinated Roasted Onions
Description
This recipe uses a marinade made from water, red wine vinegar, brown sugar, rosemary, and seasonings to soak onion halves overnight. Keeping the onion skin on holds the shape during marination and roasting and protects the flesh from drying out. The acidic marinade imparts subtle tanginess and sweetness from the brown sugar, which complements the rosemary's herbal note.
Roasting is done at 400°F with butter and fresh rosemary on top, basting occasionally, until the onions are golden brown and tender. The high heat caramelizes the sugars in the onions and marinade to enhance flavor and soften the texture, resulting in a rich, buttery finish. The dish's cooking method maintains onion integrity while infusing it with savory complexity.
These onions can be peeled of their outer skins before serving, making them a flavorful vegetable side, ideal alongside roasted meats or as part of a cooked vegetable platter. The marination step is critical to achieve depth of flavor and tender texture, with the roasting adding color and richness.
Various onion types such as white, yellow, or red can be used, allowing flexibility based on availability or preference. The recipe advises trimming ends and cutting horizontally while leaving skin intact to retain structural support through marination and roasting.
Ingredients
Marinade
- 1 cup water
- 1 cup red wine vinegar (or white or apple cider vinegars)
- 2 tbsp brown sugar
- 2 tsp rosemary chopped, fresh
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 pinch red pepper flakes optional
- 4 large onion See Note 1
Roasting
- 4 tbsp butter
- 1 tsp rosemary chopped, fresh
Instructions
- Blend marinade ingredients in small bowl and pour into a baking dish that will hold all 8 onion halves. I use 8x8" baking pan or round 12" baking stone (pictured) depending on size of onion.
- Trim the end of onions and cut horizontal (leaving skin on) and place cut side down in marinade. Marinate overnight covered in refrigerator.
- Preheat oven to 400°F. Flip the onions over in the marinade, and lay on the flat bottom of each side. Top each onion with 1/2 tablespoon of butter and remaining teaspoon of rosemary.
- Roast uncovered in oven for 1 hour or until golden brown and tender, basting once or twice during roasting. Remove from heat, spoon reduced sauce over and sprinkle with parsley or more fresh chopped rosemary. Remove outer skins before eating and serve.
Notes
- You can use white, yellow, or red onions according to preference or availability.
- Keep the onion skin on during marinating and roasting to help the onions hold their shape and protect the flesh.
- Remove and discard the outer skins before serving for a better eating experience.
- Marinate the onion halves overnight covered in the refrigerator to deepen flavor and tenderize effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Serving | 1oz | |
| Calories | 90kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 203mg | 8% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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