ROASTED CARAMELIZED ONIONS RECIPES

Name: Oven Roasted Caramelized Onions
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 2 cups
Cuisine: French
Ingredients: 3 large Spanish Onions, thinly sliced; 2 teaspoons kosher salt; ¼ cup extra virgin olive oil, such as Colavita

OVEN ROASTED CARAMELIZED ONIONS - JAMIE GELLER

Oven Roasted Caramelized Onions - Jamie Geller image

Make your caramelized onions in the oven for an easier, more fool proof method to the best condiment ever.

Provided by Jamie Geller

Total Time 160 minutes

Prep Time 10 minutes

Cook Time 150 minutes

Yield 2 cups

Number Of Ingredients 3

Ingredients

3 large Spanish Onions, thinly sliced
2 teaspoons kosher salt
¼ cup extra virgin olive oil, such as Colavita

Steps:

1. Preheat oven to 400°F. 2. Place onions, evoo, and salt into a 9- x13- baking dish. Roast, covered for 1 hour and then uncover and roast for an additional 15 minutes. You will know when they are done because they will be soft, sweet and delicious.

ROASTED CARAMELIZED BALSAMIC ONIONS RECIPE - FOOD.COM

Roasted Caramelized Balsamic Onions Recipe - Food.com image

Warning: The aroma while cooking these is intoxicating! Serve as a side with a hearty casserole, stew, or veggie omelet! Spanish inspired!

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 large Spanish onions (or a few more smaller ones You may use vidalia or the common yellow too.)
1/4 cup unsalted butter
1/3 cup balsamic vinegar
1/4 teaspoon dried thyme
1/4 teaspoon salt
ground black pepper

Steps:

Preheat the oven to 450*F.
Cut the onions into halves at the equators.
Remove the skin and any tough outer layers.
Do not cut off the root and stem ends and be careful not to score the layers you don't remove: uncut, the outer layer will better hold the onion together as it roasts.
Place the onion halves cut side down in a 9-inch square baking pan.
Melt the butter in a saucepan and stir in the vinegar, thyme, salt, and pepper.
Pour over the onions.
Bake for about 20 minutes, and then turn the onions over and baste them with the pan juices.
Bake for another 20 to 25 minutes, until easily pierced with a paring knife and the inner rings have begun to swell and rise up.
Serve immediately or at room temperature.
Enjoy!

Nutrition Facts : Calories 150.7, FatContent 11.6, SaturatedFatContent 7.3, CholesterolContent 30.5, SodiumContent 154.8, CarbohydrateContent 10.7, FiberContent 1.3, SugarContent 6.4, ProteinContent 1.1

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