Roasted Sweet n’ Savory Onions

Oh, the humble onion – that pungent culinary villain that has made grown adults cry more than any Pixar movie ever could. Yet here I am, about to turn this tear-inducing bulb into the Cinderella of your dinner plate. Because, let's face it, if you haven’t roasted your onions like this, have you even lived?

First things first, preheat your oven to 420 degrees because we’re about to get lit in the kitchen. Chop off the ends of your 5-6 yellow onions (because nobody wants that part), and peel off their outer layers like you’re stripping away their harsh exterior to reveal their true, sweet nature. Now, you've got a choice to make: to cut horizontally or vertically. I opt for horizontally because, let’s be honest, they lay flat and don’t try to escape from the pan. Place those bad boys cut side down in a medium-sized baking dish as if tucking them into bed. Drizzle them with extra virgin olive oil and melted butter because, in this house, we believe in moisturizing. Then, shower them with brown sugar, salt, and a scandalous amount of garlic powder. Top it off with a balsamic glaze because we're fancy like that. Cover them loosely with tin foil and slide them into the oven for a 20-minute spa session.

After those 20 minutes, it’s time for a flip. Use a spoon or spatula - whatever you fancy, I don’t judge - and turn them over so they can tan on the other side. Now, because they’ve already had a luxurious oil and butter bath, you just need to reapply their brown sugar, salt, garlic powder, and balsamic glaze sunscreen. Bake for another 15 minutes. This is where I switch to a baking sheet because, apparently, I enjoy washing more dishes. If you let these guys marinate overnight, they’d be so drunk on butter and oil you wouldn’t need to worry about transferring them, but who has that kind of foresight? Finally, broil them on high for about 5 minutes or until they reach that perfect crispy, golden brown that would make a suntan jealous. Feel free to dress them up with more balsamic glaze or seasonings because, at this point, they’re practically ready for the red carpet.

And there you have it, roasted sweet n’ savory onions that’ll make you wonder why you ever doubted their potential. Pair them with protein, mix them into a veggie medley, or introduce them to some rice – they’re pretty sociable. Just remember, the next time someone tries to hate on onions, serve them these and watch as they eat their words (and the onions)

Yield: 4

Author: Sippin Foodie

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Roasted Sweet n’ Savory Onions

Don’t hate on onions until you’ve roasted them like this. Like most vegetables, when you roast them, their flavor changes, and usually becomes much less potent. This easy recipe would be great as a side to protein, or even mixed in with other vegetables and-or rice. It takes about 40 min total, but most of the work is done in the oven!I prep and cook mine from start to finish in the same hour, but if you want to use less dishes, let the onions marinade in the refrigerator overnight or for a few hours before roasting. I just don’t have that kind of patience.

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

Ingredients

• 5-6 Yellow Onions
• 1/2 Stick Butter
• Balsamic Glaze
• Extra Virgin Olive Oil
• Brown Sugar
• Garlic Powder
• Salt

Instructions

1. - preheat oven to 420
2. - cut both ends of the onions off, and peel the outer layer.
3. - cut the onions either horizontally or vertically. I prefer them cut horizontal, they lay flat in the pan easier.
4. - place them cut side down in a medium size baking dish.
5. - drizzle them with evoo & melted butter
6. - sprinkle the tops all over with brown sugar, salt and a good amount of garlic powder. Add balsamic glaze to top them off.
7. - put them in the oven for 20 min with tin foil loosely on top
8. - remove them and use a spoon or spatula to flip them so the cut side is facing up.
9. - repeat adding brown sugar, salt, garlic powder & balsamic glaze. this side should already be drenched in oil and butter.
10. - bake for another 15 min. This is where I use a separate pan to prevent the butter/oil from burning. Transfer them to a baking sheet (not dish) with tongs. *if you prefer to let them marinade overnight in the butter/evoo, you won’t have to pour the butter oil mixture into the pan when it’s time to roast, ultimately allowing you to finish cooking in the same pan without worrying about anything burning.*
11. - broil them on high for about 5 min or until they are crispy and brown.
12. - feel free to top with more balsamic glaze or seasonings. Enjoy!

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