Sunday, January 24, 2010

Roast an Onion

So sometimes when you roast something meaty, you toss in a few other vegetables with it: carrots, potatoes, maybe some onions. Nothing tastes quite like an earthy veg that has been slow braised in delicious meat juices.

Well, this is not that. BUT, it's a way to get a tender, delicious onion without having to roast a whole chicken. Also, it's idiot proof. If you have a small oven dish, a piece of foil, and a little patience, you've got a couple of roasted onions.
Let me warn you, a roasted onion does not a meal make. It is delicious but not terribly filling, so make it a side dish: pair it with a big salad or some other veggies. It also holds in the fridge and reheats well. And do not, I repeat, DO NOT try to eat this thing without salt. A sprinkle of salt opens up worlds of flavor; no salt = kinda lame. Also, try it with the vinaigrette I suggest at the end. Impress your friends. Or yourself.
Easy Roasted Onion
ready in 45 min; serves 1 per however many onions you roast

Grab an onion or two. Set it/them (peel and all) in an oven-safe dish. Add enough water to reach 1/2-inch depth. Cover in foil and set in a 350ยบ oven. Bake for 30 minutes, then remove the foil and bake 10 minutes more.

Meanwhile, whisk together the following:
1 Tbsp balsamic vinegar
1 tsp spicy or dijon mustard
2 Tbsp olive oil
sprinkle of salt and pepper

Now, place the onion on a plate and carefully cut off one end of the onion paper. Now, cut the whole thing down the middle, and open it out. Top with salt, drizzle with balsamic vinegar, and serve. P.S. Don't eat the onion skin.

1 comment:

  1. This went great with our new potatoes tonight. Very tasty! Brynn (2) enjoyed them also. Thanks Abby. I keep coming back to your blog when I'm looking for something new, good, and healthy to serve our growing family.