Name: SWEET AND SOUR ROASTED ONIONS
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Ingredients: 6 medium red onions (about 2 lbs); 2 tablespoons olive oil; 1/2 cup balsamic vinegar, divided; 3 sprigs fresh thyme, leaves removed from the thicker stems, plus extra for garnish; 1/2 teaspoon sea salt and freshly ground black pepper; 3 tablespoons demerara sugar

Onions, regaled for their culinary prowess, also make a lovely side dish served alongside roasts, steak and anything cheesy. Sweet and Sour Roasted Onions is a simple dish with only a few ingredients – balsamic vinegar for the sour and some slightly sweet stickiness, some fresh thyme for a little earthiness and demerara sugar for the sweetness.

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Really any onion would work, but I love purple onions for their vibrant magenta color. Red, purple or Spanish onions – call them what you may, are the showiest member of the onion family.

The longer onions roast, the sweeter they become. They’re certainly one of the chameleons of the culinary world turning from an acrid state into sweet mellowness. Think of the smell of melted butter and onions sautéing in a pan. It makes the mouth water doesn’t it? Roasted onions are perfect as a side dish but take these roasted onions, or make a large pan of sautéd onions, and you can throw together a quick cheese and onion tart. With a few ingredients and 30 minutes you’ve got a lovely for a lunch or dinner served with a salad. Or cut the tart into small squares and serve with some bubbles. The recipe for this simple tart is at the bottom of the roasted onion recipe below.

The humble onion is often overlooked for flashier veggies. Roasted onions make a rustic, inexpensive and easy side dish for roasts, grilled and pan-fried meats. Onions transform and become sweet and sticky when they’re roasted, but they’re also good for you. Serve them alongside roasted chicken or roast pork with stuffing and gravy. You might not of thought of serving roasted onions for a side dish but I urge you to give it a try. Chat to you soon, Lovoni xo

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SWEET AND SOUR ROASTED ONIONS

The humble onion is often overlooked for flashier veggies. Roasted onions make a rustic, inexpensive and easy side dish for roasts, grilled and pan-fried meats. Onions transform and become sweet and sticky when they’re roasted. They’re so delicious, I’ve included a variation to turn the onions into a simple, but completely scrumptious cheddar and onion tart.

Prep Time10 mins

Cook Time1 hr 5 mins

Total Time1 hr 15 mins

Course: Side Dish

Servings:

Calories: 96kcal

Author: Lovoni

Ingredients

US Customary – Metric

6 medium red onions about 2 lbs
2 tablespoons olive oil
1/2 cup balsamic vinegar, divided
3 sprigs fresh thyme, leaves removed from the thicker stems, plus extra for garnish
1/2 teaspoon sea salt and freshly ground black pepper
3 tablespoons demerara sugar

Instructions

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Cut each onion into 8 wedges, leaving the stem end, don’t cut it off as this keeps the wedges somewhat intact. Then remove the peel – it’s easier to remove the peel when the onions are in wedges rather than whole but if preferred, peel them whole. Place on baking sheet.
Add the oil, half the balsamic, thyme, salt and pepper and toss gently to coat the onion. Roast for 40 minutes. Sprinkle with half the sugar, turn the onion and sprinkle with remaining sugar. Roast a further 15 minutes or until sticky and caramelized. Spoon into serving dish. Serve with extra thyme sprigs if desired. Serves 6 to 8

Notes

VARIATION:
ROASTED ONION AND CHEDDAR TART
This is a really simple lunch or dinner served with a salad. Or cut it into smaller squares to serve with cocktails. I’ve used cheddar cheese but goat cheese or feta cheese would be nice too.

2 sheets puff pastry, thawed according to package directions (about 1 lb total)
1 large egg yolk, lightly beaten
1 quantity of Roasted Caramelized Onions
3 cups grated sharp white cheddar cheese

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.

Place both sheets of pastry, end to end but slightly overlapping by about 1/2 inch. Press with the tines on a fork to seal. Fold the short ends that will be going up the sides of the baking sheet, over onto the pastry. Using a small, sharp knife, lightly score the long edges to create 1 1/2 inch border. Brush all 4 edges with egg yolk. Using the fork, prick the pastry all over in places, apart from the edges, about 14 times. Sprinkle half the cheese over the pastry. Scatter with the onion. Sprinkle with remaining cheese. Bake on one of the lower racks for 30 to 35 minutes or until golden and crisp. Cut into 12 pieces to serve. Serve warm.