I love roasting vegetables. And all it really takes is olive oil and coarse salt, an oven hovering around 400 degrees and about 25-40 minutes, depending on the veggie.
It makes them all taste sweet, caramelized, and above all approachable. And then, once I have done the rounds with olive oil and salt, I like to play a little. So I add rosemary and cayenne and brown sugar to sweet potatoes (here), and in the name of Barefoot Contessa added dijon to my new potatoes; and now this: red onions will never be the same.
Shocking really. Maybe you will ask for a side of these onions instead of ice cream with your next pie. Your kids won’t know what hit them. Are these really onions? Now, I am not saying the goal is to mask the flavor of onions, just that I am impressed with how slow-roasting brings out the sweetness of onions (or a plethora of other vegetables), and with a few extra shakes of this and that you have your new golden side dish.
Roasted Red Onions
3 red onions, sliced in 1/2 inch half-moons
2 T raisins
2 cloves garlic, minced
1/4 cup honey
1/4 cup apple cider vinegar
Oven to 400; cut onions in half, then in 1/2 inch wedges. Put in baking dish, lube with the olive oil, sprinkle liberally with kosher salt. Roast in oven 40 minutes. Meanwhile, combine raisins, garlic, honey and vinegar in saucepan over medium heat. Bring to simmer, off heat. Add to onions, once they have roasted for 40 minutes. Stir onions, roast another 15 minutes. Serve.
Other, recent roastings: