Classic Oven Roasted Onions
Prep time: 15 min
Cook time: 1 hour
Total time: 1 hour 15 minutes
Yield: 4 servings
Note: Count on one onion per person
Bursting with lush, rich brown flavors, roasted onions are as versatile as baked potatoes but with fewer calories. Make them a one-dish meal, a first course, a salad or side dish. My Tuscan grandmother served them simply -- sprinkled with good wine vinegar and a little olive oil. I skip the olive oil and use only balsamic vinegar. For a simple supper -- a favorite comfort food -- try the warm onions with balsamic and a crumbling of a favorite blue cheese, mild fresh goat cheese, or whatever else appeals. Use a country bread with chewy whole grains and crust to sop up the juices.
Ingredients
- 4 medium to large organic onions (yellow, red, white)
- salt and freshly ground black pepper, 2 to 3 tablespoons wine vinegar and 1 tablespoon extra-virgin olive oil
- 3 tablespoons good quality commercial Balsamic vinegar and possibly 2 to 3 ounces Gorgonzola, Maytag Blue, fresh goat cheese, Parmigiano-Reggiano, Fontinella, or cheese of choice, crumbled or grated
- chopped fresh herbs, rice and grain salads, hummos (pureed chickpeas spread)
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In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
