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| Whole-roasted onions are flavourful and lovely to look at. |
I can’t resist red onions, especially when they’re just out of the garden. They’re at the farmers markets right now and not too big so great for roasting whole.
Not only does roasting onions make them sweet and soft on the inside, whole-baked onions look lovely on a plate!
Try them alongside roasted new potatoes or roasted carrots.
Whole Roasted Red Onions
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Two small-to-medium red onions per person
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1 tsp. olive oil
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1/2 tsp. fresh herbs (thyme or oregano)
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1 tsp. balsamic vinegar (plum and sherry vinegar are nice too)
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Sea salt & pepper
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Whisk together the oil, vinegar, herbs, salt & pepper.
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Slice the tiniest sliver off the bottom of each onion so they sit up and don’t fall over
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Then slice each onion top-down, in an “X”, but don’t go through to the bottom. You want the onion wedges to stay together so stop cutting about half an inch from the bottom.
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Sit the onions in a baking dish, open them up a little bit and drizzle in the oil mixture.
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Bake at 350 F for 50 min or so, until they give when poked with a fork.
Serve as is, or drizzle with a bit of walnut dressing:
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1/3 cup walnut oil
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2 Tbsp. cider or sherry vinegar
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1 ½ tsp. molasses
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Sea salt & pepper
Combine dressing ingredients in a mason jar and give it a good shake.
