Balsamic–roasted red onions

February 4, 2013

Balsamic–roasted red onions

I’ve always thought all the members of the culinary “lily family” (onions, shallots, garlic, scallions, leeks etc…) to be the cornerstone of the culinary world. Imagine what recipes would be like without onions? They are one of the most basic, yet key ingredients in so many recipes, that it’s impossible to contemplate cooking without them.

Although onions show up just about everywhere, it’s not often that we cook (and eat!) them on their own.

Today’s recipe honors the plump bulbs in the most delicious way. Here red onions are oven-roasted with balsamic vinegar and olive oil. The roasting process quickly transforms the bulbs into mellow and slightly-sweet morsels, but their essence intensifies even more as the balsamic permeates the onion layers with its own sweetness.

These lovely “lilies” make a marvelous side vegetable or condiment, but they’re also quite tasty tucked in sandwiches or salads; and they make a super-flavorful topping for this focaccia with balsamic-roasted onions and fresh thyme.

Red onion

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Balsamic–roasted red onions

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 1 comment… read it below or add one }

Deb February 8, 2013 at 9:43 pm

The balsamic roasted onions look terrific!

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