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Roasted Onions


Roasted Onions

Roasted Onions

Photo © Molly Watson
All but the sharpest of onions can be mellowed into luscious sweetness by roasting them. A drizzle of flavorful, high-quality balsamic or cider vinegar before serving highlights that sweetness to perfection but is completely optional.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 2 lbs. small onions
  • 1 to 2 Tbsp. olive oil
  • Salt
  • Balsamic or cider vinegar (optional)


  1. Preheat oven to 400°F. Trim and peel the onions. You can leave the smallest onions whole, but you will want to cut most onions in half or quarters, depending on how big they are.
  2. Put the onions in a large baking dish. Drizzle them with the oil and toss to coat them evenly. Sprinkle them with salt. Bake the onions, turning them once or twice if you think of it, until they're tender and browning on the edges, about 30 minutes.
  3. Drizzle the onions with vinegar to taste, if you like.

Makes 6 to 8 servings Roasted Onions.

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