Classic Oven Roasted Onions

This recipe is from our Splendid Cheap Eats collection of affordable recipes. Browse the collection.

Count on one onion per person

Bursting with lush, rich brown flavors, roasted onions are as versatile as baked potatoes but with fewer calories. Make them a one-dish meal, a first course, a salad or side dish. My Tuscan grandmother served them simply -- sprinkled with good wine vinegar and a little olive oil. I skip the olive oil and use only balsamic vinegar. For a simple supper -- a favorite comfort food -- try the warm onions with balsamic and a crumbling of a favorite blue cheese, mild fresh goat cheese, or whatever else appeals. Use a country bread with chewy whole grains and crust to sop up the juices.

4 medium to large organic onions (yellow, red, white)

A Selection of Flavoring:

salt and freshly ground black pepper, 2 to 3 tablespoons wine vinegar and 1 tablespoon extra-virgin olive oil
3 tablespoons good quality commercial Balsamic vinegar and possibly 2 to 3 ounces Gorgonzola, Maytag Blue, fresh goat cheese, Parmigiano-Reggiano, Fontinella, or cheese of choice, crumbled or grated
chopped fresh herbs, rice and grain salads, hummos (pureed chickpeas spread)
Spread a sheet of foil on oven rack and preheat to 400 degrees. Trim away root and a 1/4 inch of top of onions. Set root side down on foil, spacing about 2 inches apart. Roast 1 hour, or until easily pierced with a knife. Serve warm or at room temperature. Make 2-inch deep cross out of top of each onion, spread slightly and season.

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