Raw onions are one of those things you either love or hate. But once you roast an onion, the pungent, sharp taste turns into one of the most delicious foods that not many will dispute. These Roasted Onions make an easy and quick side dish. They’re cooked over a low heat until they start to caramelize, becoming sweeter, softer, and so delicious! Enjoy these Roasted Onions as a side to roast chicken breast, add them to other roast vegetables, or add them to pasta. However, if you eat them, we think you’ll want to make this again and again.
– To make this dish vegetarian, simply omit the bacon! To make it vegan, omit both the bacon and the butter.
– Add a few fresh herbs and a splash of balsamic vinegar during the cooking process for added flavor, sweetness, and acidity. You can also add garlic and experiment with different varieties of onions. For this recipe, we used white onions, but Vidalia onions will be even sweeter.
– This recipe can be made in the oven too. Simply place the onion halves on a baking sheet drizzled with oil. Add a small knob of butter to each onion half and bake at 400°F/200°C for about 30 minutes until caramelized. You can add any fresh herbs and seasoning you like.
Besides just enjoying them as is (they’re delicious on their own), there are many other ways to use them. Stir them into soup or a casserole, use them as a base for a gravy, add to a pasta, create a delicious onion dip, add to burgers or sandwiches, or even use it as a topping on your pizza!
Because these caramelized onions make such a great addition to any main meal, it’s always nice to have them on hand when you need to bump up the flavor of a dish. Luckily, not only is it easy to scale up the recipe, but it can also be frozen. Simply omit the bacon, and freeze the roasted onions in portions. To do this, place a small piece of plastic wrap in the holes of a muffin tin. Spoon some of the roasted onions in the plastic lined holes, close up the plastic and place in the freezer. Once frozen, you can add all the portions in one bag.
Add the butter and the oil to a small skillet over low heat.
Wait for a few minutes.
Arrange the small onion heads neatly in the pan.
Add the salt and pepper.
Cook the onions over medium-low heat, flipping them as they become brown and caramelized.
Cut the bacon into small pieces.
Add the bacon to the pan and mix well with the onions.
Add white wine vinegar and mix again.
Cover and cook for 30 minutes on low heat until caramelized.