Roasted Red Onions

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  • 1/2 a red onion per serving
  • 3/4 tablespoons butter per serving
  • 1 tablespoon honey per serving
  • 1 teaspoon balsamic vinegar per serving
  • fresh or dried thyme to taste (maybe 2-3 teaspoons per serving
  • salt to taste
  • black pepper to taste

Preheat the oven to 350 degrees Fahrenheit.

Peel the onions. Cut each onions into 8 wedges; slice in half, then cut each half two-ways like a pie. Do not break the wedges further, but gently pull them so that the layers of onion within each wedge are slightly separated.

Lay the onions cut-sides up into a casserole dish on an aluminum-foil covered baking sheet with a lip.

Melt the butter in a sauce-pan over medium heat. Whisk in the honey and vinegar. Season the sauce to taste.

Pour the sauce over the onions, so that the sauce can easily seep between the layers of onion.

Roast for 40-50 minutes.

Serve as a side dish for beef or chicken. Also tasty on toast.

Preparation time: 60 minutes