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Roasted Red Onions

Roasted Red Onions

You either read the title of this recipe and salivated or decided to skip reading and move on. I for one, absolutely LOVE onions. Raw, sautéed, caramelized, or roasted… I love them all. My oldest sister? Won’t even read this recipe. If YOU love onions, try this simple and easy recipe. I love roasting onions and keeping them in a jar in the fridge to use throughout the week. Roasted red onions are great additions to eggs, potatoes, sandwiches, pasta’s or main dishes. They are so simple to make and taste amazing. I made this big batch yesterday and served them as a topping for baked potatoes.

Roasted Red Onions

How to Make Roasted Red Onions

Preheat the oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.

Cut the onion in half then remove the out layer of skin. Cut each onion into 4 wedges (or 8 wedges if they are large onions). Place the onions on the baking sheet and drizzle with some olive oil. Season well with sea salt and freshly cracked pepper, to taste. Toss a couple of sprigs of thyme on top of the onions.

Roasted Red Onions

Place into the oven and roast for 20 minutes. Flip the onions and continue to roast for another 20-25 minutes, or until caramelized and tender. Remove from the oven and cool. Store in an airtight jar and use with eggs, potatoes, sandwiches, or pasta dishes. Enjoy.

Roasted Red Onions

Roasted Red Onions

Roasted Red Onions

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Sides
Author: Pam - For the Love of Cooking

Ingredients

  • 2 lbs small red onions peeled and cut into wedges
  • Olive oil to taste
  • Sea salt and freshly cracked pepper to taste
  • 4 sprigs of fresh thyme

Instructions

  • Preheat the oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.
  • Cut the onion in half then remove the out layer of skin.
  • Cut each onion into 4 wedges (or 8 wedges if they are large onions).
  • Place the onions on the baking sheet and drizzle with some olive oil.
  • Season well with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Add a couple of sprigs of thyme on top of the onions.
  • Place into the oven and roast for 20 minutes.
  • Flip the onions and continue to roast for another 20-25 minutes, or until caramelized and tender.
  • Remove from the oven and cool. Store in an airtight jar and use with eggs, potatoes, sandwiches, or pasta dishes. Enjoy.
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5 Comments

  1. Good idea and I’m with you when it comes to onions.

  2. What a great side dish. definitely going to be making this recipe during the cooler months.

  3. oh pam! i think this is GLORIOUS! i would eat these onions like candy. 🙂

  4. Red onion and ham pizza would be pretty awesome using those.