The humble onion is often overlooked for flashier veggies. Sweet & Sour 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. This recipe is easy, looks pretty when using red/purple onions & is full of sweet flavors & sticky textures. A huge fan of onions, I love how they transform as they roast, caramelize & go from somewhat acrid burn in their raw stage to mellow & sweet in their cooked phase. Such chameleons.
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
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
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.