Tuesday, January 26, 2016

Rosemary Roasted Onions

Rosemary Roasted Onions are such a simple recipe and the flavor is amazing. Rich, robust, tender, sweet and slightly caramelized, these onions are tossed in a tangy dressing make this a go to side dish that you will be using again and again.

http://www.theslowroasteditalian.com/2011/08/rosemary-roasted-onions.html




Onions are one of my favorite foods, I could eat them all day. The health benefits are just incredible. As good as they are I bet you are thinking that this dish look amazing, but what do you serve them with?! I made this with the chicken piccata.

It was the perfect compliment to the dish, the flavors are amazing. The onions are caramelized in the oven with the fruity olive oil and the tang of the dijon mustard and the freshness of the lemon really comes through.

These onions are amazing. Truth is I had to reshoot them because they were so good that I ate too many before I took pictures.

This time I made a double batch. Luckily, I am the only onion junkie in the house so I am hoping I can still eat some and have enough left for pictures. Did I mention these are incredible???

It all starts by properly trimming the onion so you can get perfect wedges. I trim off the stem and root ends. Then stand them on their end and cut into wedges.

Whip up this perfectly delicious and simple dressing in a medium bowl (see in this batch I used dried rosemary (1/2 tablespoon) because I ran out of fresh. Whisk until well combined.

Pour the dressing over the onions and toss to coat. Then bake on a baking sheet. It is so easy it just may become your go to side dish.

Enjoy!

With love from our simple kitchen to yours. 

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Rosemary Roasted Onions close up





Rosemary Roasted Onions

Rosemary Roasted Onions is such a simple recipe and the flavor is amazing. Rich, robust, tender, sweet and slightly caramelized, these onions are tossed in a tangy dressing make this a go to side dish that you will be using again and again.

Ingredients

  • 2 medium red onions
  • 1 medium sweet yellow onion
  • 1/4 cup extra virgin olive oil
  • 1 lemon, juiced
  • 1 teaspoon Dijon mustard
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary, stems removed and chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper 

Instructions

  1. Preheat oven to 400° F.
  2. Trim onion both the root and stem sides of the onion. Be sure to leave the root intact (cut so that the dried brown roots are cut off and only a white nub remains).
  3. Peel onions. Place the onion with a cut side down on the board and cut into wedges.
  4. Place onions onto a baking pan.  Set aside.
  5. In a medium bowl combine olive oil, lemon juice, mustard, garlic, rosemary, salt and pepper. Whisk until well combined.
  6. Pour the dressing over the onions and toss well (I tried to use spoons, but the hands are the perfect tool for this job).
  7. Bake onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking.
  8. Remove from the oven, toss again.
  9. Serve and enjoy!



 



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15 comments:

  1. I love onions, too and this looks wonderful. The dressing by itself sounds great. One of my daughters just decided that onions that are cooked are actually pretty good, but the other one won't touch them. This is a great side dish - love it!

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  2. What a simple yet wonderful dish. My husbadn and I really love both onions and potatoes. Looks great !

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  3. Oooh, yum! I've never thought about serving onions on the side - am wondering how that would go over here at the 365 house.
    Definitely worth trying. Thanks, Donna!

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  4. I love this combination of flavors. I can't imagine just doing onions though. I usually roast other veggies or potatoes with them. Sam would be in heaven with just a pan of onions though. I'll have to try onions on their own, now that I have four million pounds of them here to use!

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  5. YAY! I'm crazy about onions...and yes, I could totally eat them plain which is why this recipe is SO awesome! Thanks for inspiring me! Onions here we come!

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  6. Excellent! I can see why you could eat them all day long! I could too! YUM!

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  7. Lol I love Mary's comment---- you're not tired of them yet are you :p

    I am going to have to try this I just hope it works with fresh rosemary since that's all I have.

    Your pictures are beautiful!!

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  8. roasted vegetables are wonders in themselves, add rosemary and you just blew me away love it. chicken picatta is the perfect pairing too- great dish. i like to say picaaaatttttta because it is fun that way.

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  9. My husband just brought in a bunch of small-ish purple and yellow onions from the garden that would be perfect for this recipe!

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  10. Though more of an onion festival, the flavors looks blending with each other creating an aromatic scenario here. Good to know this simple yet so enticing recipe.

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  11. wow...yummy yummy...i can imagine how sweet the onion turns out when it is roasted....I love to put this in salads....

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  12. Those look so flavorful and amazing...I could finish those without a bit of help :)

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  13. I adore onions, and I adore roasting vegetables. This looks like a match made in heaven!!

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  14. Beautiful and delicious! Love roasting my veggies!

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  15. This looks delicious! Love onions, and roasting them with rosemary sounds yummy!

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