Simple Recipes for Every Day
Roasted Onions
- Serves: 6
- Prep Time: 5 min
- Cook Time: 35 min
Ingredients
- ⅓ cup extra-virgin olive oil
- 1 tablespoon red wine vinegar, white wine vinegar, or sherry vinegar
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt, plus more for serving
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- 1 teaspoon brown sugar
- 2 large yellow or red onions, halved and cut into 3/4-inch-thick wedges
Ingredients
- ⅓ cup extra-virgin olive oil
- 1 tablespoon red wine vinegar, white wine vinegar, or sherry vinegar
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt, plus more for serving
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- 1 teaspoon brown sugar
- 2 large yellow or red onions, halved and cut into 3/4-inch-thick wedges
Method
Preheat the oven to 425°F with a rack in the center position.
In a large bowl, whisk together the oil, vinegar, lemon juice, mustard, salt, pepper, garlic powder, onion powder, thyme, and brown sugar.
Add the onions to the bowl with dressing and toss until wedges are separated and well coated.
Using a slotted spoon, transfer the onions to a rimmed sheet pan, reserving the leftover dressing in the bowl.
Roast the onions, stirring every 10 minutes, until tender and lightly charred, about 35 minutes.
Drizzle the onions with the reserved dressing and toss to combine. Season with salt.