SWEET ROASTED ONIONS RECIPE | BBC GOOD FOOD
This vegetarian side dish works well with a Sunday roast. Sweeten the whole onions with balsamic vinegar and maple syrup
Provided by James Martin
Categories Side dish
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Cook Time 1 hours 10 minutes
Yield 6
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Cut about 1cm off the top and bottom of each onion and peel off the skin. Nestle the onions in a small roasting tin or casserole dish, so that they fit snugly together in a single layer. Drizzle over the oil and balsamic vinegar, season, then get your hands in and toss the onions to coat. Cover the tin with foil and roast for 40 mins until tender.
- Remove the foil and drizzle over the maple syrup, then return to the oven, uncovered, for 20-30 mins, until the onions are caramelised.
Nutrition Facts : Calories 89 calories, FatContent 3 grams fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.1 milligram of sodium
HERB-ROASTED ONIONS RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories side-dish
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 3 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
- For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
- With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
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