I’ve always had a soft spot for onions-cooked ones that is. As a child I would beg my mother for the roasted onion that was in the pan with the Sunday roast. I loved the sweetness of a slow cooked onion and the bits that would carmelize, leaving the outside layer brown and a little crusty.
Just about everyone has onions in their pantry, but I think they tend to be overlooked as a vegetable. We’re used to sauteing them and using in soups, stews, sauces and mixed with other vegetables, but how often do we serve onions on their on, as a side dish?
It doesn’t get much easier than roasting onions. Peel, slice into wedges and pop them into the oven with a little salt, pepper, olive oil and balsamic vinegar and you’ve got a dish that will even win over the skeptics! Agrodolce is Italian for “sweet and sour” and when you taste these you’ll understand-the sweetness of the onions along with the subtle bite of the vinegar.
Roasted Onions Agrodolce
5 lareg red onions
1/3 cup plus 1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
1 teaspoon kosher salt
Preheat the oven to 450 degrees.
Slice the tops off the onions and peel them, keeping the roots intact.
Place the onions on a board and slice them in half vertically through the root. Cut each half into 4 wedges , taking care not to cut through the root.
Place the onions in one layer in a baking dish. Cover them with olive oil, drizzle them with balsamic vinegar, sprinkle with salt and pepper and cover with foil. Bake for 45 minutes, uncover and bake for 5 more minutes. Onions should be soft.
Serves 6 as a vegetable side dish.