Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Marinated Slow Roasted Onions
Marinated Slow Roasted Onions
Ingredients:
Marinade
1 cup water
1 cup red wine vinegar
2 tbsp brown sugar
1 tsp fresh rosemary chopped
1/2 tsp kosher salt
1/4 tsp black pepper
pinch red pepper flakes optional
4 large white or yellow onions (See Note 1)
Roasting
4 tbsp butter
1 tsp fresh rosemary chopped
About the Recipe
These Marinated Slow Roasted Onions get soft and creamy on the inside and caramelize on the outside roasting in a bath of red wine vinegar, brown sugar and spices.
Mouthwatering aroma! Best if marinated overnight. Roasted onions you say?
Why yes, these Marinated Slow Roasted Onions are incredibly delicious and so easy to make, and the aroma will get your mouth watering.
Author: Kevin is Cooking
Getting it done:
1. Blend marinade ingredients in small bowl and pour into a baking dish that will hold all 8 onion halves. I use 8×8″ baking pan or round 12″ baking stone (pictured) depending on size of onion.
2. Trim the end of onions and cut horizontal (leaving skin on) and place wide side down in marinade. Marinate overnight covered in refrigerator.
3. Preheat oven to 400°F. Flip the onions over in the marinade, and lay on the flat bottom of each side. Top each onion with 1/2 tablespoon of butter and remaining teaspoon of rosemary.
4. Roast uncovered in oven for 1 hour or until golden brown, basting once or twice during roasting. Remove from heat, spoon reduced sauce over and sprinkle with parsley or more fresh chopped rosemary. Remove outer skins before eating and serve.
Notes
1. Trims ends off onions, slice in half horizontally, keeping the skin on to hold shape and protect the outside as it later roasts.
Ingredients:
Marinade
1 cup water
1 cup red wine vinegar
2 tbsp brown sugar
1 tsp fresh rosemary chopped
1/2 tsp kosher salt
1/4 tsp black pepper
pinch red pepper flakes optional
4 large white or yellow onions (See Note 1)
Roasting
4 tbsp butter
1 tsp fresh rosemary chopped
Getting it done:
1. Blend marinade ingredients in small bowl and pour into a baking dish that will hold all 8 onion halves. I use 8×8″ baking pan or round 12″ baking stone (pictured) depending on size of onion.
2. Trim the end of onions and cut horizontal (leaving skin on) and place wide side down in marinade. Marinate overnight covered in refrigerator.
3. Preheat oven to 400°F. Flip the onions over in the marinade, and lay on the flat bottom of each side. Top each onion with 1/2 tablespoon of butter and remaining teaspoon of rosemary.
4. Roast uncovered in oven for 1 hour or until golden brown, basting once or twice during roasting. Remove from heat, spoon reduced sauce over and sprinkle with parsley or more fresh chopped rosemary. Remove outer skins before eating and serve.
Notes
1. Trims ends off onions, slice in half horizontally, keeping the skin on to hold shape and protect the outside as it later roasts.
About the Recipe
These Marinated Slow Roasted Onions get soft and creamy on the inside and caramelize on the outside roasting in a bath of red wine vinegar, brown sugar and spices.
Mouthwatering aroma! Best if marinated overnight. Roasted onions you say?
Why yes, these Marinated Slow Roasted Onions are incredibly delicious and so easy to make, and the aroma will get your mouth watering.
Author: Kevin is Cooking
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