So somebody ’round here (we won’t name names 😉) didn’t feel like cutting up these big onions, so we came up with a way to not do that, tee hee!
The drippings are soooooooo savory good! That’s really the best part. Reminds me of French Onion Soup. Yum.
Cook ’em nice ‘n long, as long long long as you can without burning ’em, k? That’s the key to good drippings. And the drippings really make this dish.
Enjoy!
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Roasted Rosemary Onions Recipe
- 2 medium to large sweet vidalia onions, halved leaving skins on
- 4 tsp + 2 tsp extra virgin olive oil
- 3/4 tsp coarse kosher salt
- 1/4 tsp rosemary
- 1/8 tsp fresh cracked black pepper
- 2 tbsp water
Preheat oven to 350. Place onions on lightly oiled glass baking dish, cut side up. Drizzle 2 tsp olive oil on each onion, spreading oil around to cover cut side. Sprinkle with salt, pepper and rosemary.
Bake til tender, lightly browned and caramelized, from 65 to 105 min, depending on size of onion and how tender you like your onions to be, according to steps below:
- After 45 min, check onions. Spread another 1 tsp olive oil onto cut side of each onion. Return to oven.
- After 20 additional min, check onions. If not yet tender, pour 1 tbsp water onto cut side of onions. Return to oven.
- After 20 additional min, check onions. If not yet tender, pour 1 tbsp water onto cut side of onions, stirring caramelized drippings in pan. Return to oven.
- After 20 additional min, check onions. If not yet tender, pour 1 tbsp water onto cut side of onions, stirring caramelized drippings in pan. Return to oven one final time.
Serve in skin cuz it’s pretty but don’t you be goin’ an’ eatin’ any of that skin, k? Enjoy warm, using caramelized drippings as sauce. Yum!
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