Today I have in mind a recipe for a simply different idea: roasted onions. Can you ever have too many onions in the pantry? Probably not. But, just in case, here’s one way to use up a whole bunch, all at the same time!
4 medium-sized, whole yellow onions, peels ON
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
balsamic vinegar
Turn the oven to 425F, and place the rack all the way down, on the bottom-most rung. Slice the whole onions in half, width-wise, and toss them into either a large plastic bag or a large bowl with a lid. Add salt, pepper, and olive oil. Close the bag or bowl, and shake until well mixed. Remove the onion halves and place each, cut side down, on a baking sheet with an edge. Roast the onions approximately 25 minutes until tender and golden. Sprinkle with balsamic vinegar for extra zing. These roasted onions are really, reeeeeally good, and they add a special something to every meal you can imagine, whether simple or fancy, indoors or out, like barbecue, or an omelette, or a bowl of greens, beans and brown rice.
spot on!!!i have tried it with the white rice and it was so so delicious 🙂
I like your site and I like your posts they amazing. Thanks for sharing the best information with us.I am very impressed with us. You made a good site it’s very interesting one and very help us.