Roasted Red Onions with Olive Oil

Name: Roasted Red Onions with Olive Oil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 red onion; 2 tablespoons olive oil; ¼ teaspoon kosher salt

User Reviews

4.9

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
74 kcal
Course
Side Dish
Cuisine
American

Roasted Red Onions with Olive Oil

Winston Campbell

Report

These roasted red onions are delicious. Baking them in the oven removes any sharpness, making them mellow and creamy.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

1 red onion large
2 tablespoons olive oil
¼ teaspoon kosher salt

Add to Shopping List

Instructions

Preheat the oven to 400°F.
Peel the onion, slice it into ¼-inch thick slices, and separate the slices into rings.
Spread the onion rings in a rimmed glass baking dish or on a parchment-lined, rimmed baking sheet. Add the olive oil and toss to coat. Sprinkle the onion rings with salt.
Roast the onions, stirring once halfway through roasting, until soft and caramelized, for about 20 minutes.
Serve immediately.

Notes

You can use melted butter instead of olive oil to coat the onion slices.
Adding ½ tablespoon of aged balsamic vinegar will add flavor and promote caramelizing.
Instead of slicing them into rings, you can cut the onions into wedges and roast them for 5-10 minutes longer.
If you prefer to use a skillet, use this recipe for sauteed onions. I typically use yellow onions, but it will work with red onions, too.
You can keep the leftovers in a sealed container in the fridge for 3-4 days. They can be reheated in the microwave, and they taste great - just as good as fresh. I also like to add them the next day to an omelette or use them cold in a salad.