Onions are so wonderful when they’ve been roasted to sweet perfection. This roasted onion dish is a simple, yet super flavorful recipe. I love using red onions, which tend to be sweeter.
How to Roast Onions
After cutting the onions into wedges, toss them into a bowl. Whisk a dressing of red wine vinegar, lemon juice, mustard, garlic, thyme, salt, and pepper, and pour over the onions, stirring to make sure all of them are covered. Roast them to perfection in the oven.
Roasted onions are good for you since they have beneficial effects on the cardiovascular and immune systems, as well as anti-diabetic and anti-cancer effects. See this link for a list of the 6 very best foods, from Dr. Fuhrman.
Not many think of having onions on their own as a side dish, but these are wonderful on a veggie burger, added to your salads, or pasta, topped on your rice or mashed potatoes or mushrooms, or blended into your favorite soup.
Onions are a really wonderful vegetable to add to your diet, as they contain high vitamin C that helps to ward off any cases of flu or colds ins the winter season. Onions have also been known to reduce inflammation and are useful in clearing infections. They also contain fiber and folic acid, a B vitamin that regenerates healthy new cells.
There are many varieties of onions to choose from. If you are feeling extra fancy, you can use different kinds in this dish for a melding of flavors.
Onions are also one of those veggies people dislike working with because the smell lingers on your fingers, and they make your eyes water and sting. There are a few tricks chefs use to limit the eye-burning sensation.
Some say to use a wet rag or paper towel near them. Some people also say soaking your onions in water for a few minutes may reduce this enzyme’s intensity.
Enjoy these roasted veggies with your next meal:
- Kabocha Squash
- Brussels Sprouts
- Baby Turnips with Mustard Vinaigrette
- Curried Cauliflower with Peas
- Potato Salad
Ultimately, there is something very comforting about the aroma of onions and garlic roasting in the wintertime, adding warmth to any home. Jazz up your recipe with this simple addition.
I’d love to hear your feedback in the comments below for this Roasted Onions! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
- 2 red onions
- 1 yellow onion
- 2 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon minced garlic
- 1/2 tablespoon minced fresh thyme leaves
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 tablespoon minced fresh parsley leaves
- Preheat the oven to 400 degrees F.
- Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Cut the onion in wedges through the root. Place the wedges in a bowl.
- For the dressing, combine the red wine vinegar, lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Pour the dressing over the onions and toss well.
- With a slotted spoon, transfer the onions to a shallow baking pan or sheet, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking.
- Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.