As a child I looked forward to snagging the onion that accompanied the Sunday roast beef. There it was in the pan bathed in the juices from the meat all soft and a little bit caramelized. I’m not sure if anyone else even wanted it, but I made sure that it ended up on my plate.
This very simple side dish reminds me of the roasted onions of my youth. It pairs perfectly with grilled steak, fish or roasted chicken. You could certainly bake this onion in the oven, but if you already have the grill on by all means go ahead and throw this on.
No recipe needed. Cut a deep X through an unpeeled red onion without going all the way through. Pry apart and jam in a pat of butter and a sprig of fresh rosemary. Sprinkle a little salt and pepper over, drizzle with olive oil and wrap in foil. Grill until the onion is squishy-about 25 minutes on high heat.
I don’t have photo of the finished product as it sort of falls apart. I can tell you that it’s melt in your mouth tender with a touch of piney flavor from the rosemary. You can find another of my favorite onion dishes here.