These roasted red onions are delicious. Baking them in the oven removes any sharpness, making them mellow and creamy.
These onions are incredibly good. It's like magic! Roasting takes them from bitter and pungent to mild and caramelized, almost sweet. The same thing happens when roasting garlic - the sharpness is replaced with wonderful creaminess. These onions are great as a side dish, in a salad, or as a topping for hamburgers and steaks.
Ingredients
You only need three ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Red onion: Red onions are milder than yellow or white ones. If you'd like to use yellow onions, you can use this recipe for roasted onions.
- Olive oil: This is my favorite oil, and I love cooking with it. If you prefer an oil with a high smoke point, use avocado oil.
- To season: I use kosher salt. You can add black pepper if you wish, but I typically don't.
Variations
- Use melted butter instead of olive oil to coat the onion slices.
- Add ½ tablespoon of aged balsamic vinegar. This will add flavor and promote caramelizing.
- Add a pinch of freshly ground black pepper.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Peel the onion, slice it, and separate the slices into rings.
Spread the onion rings in a baking dish. Toss them with olive oil and sprinkle them with kosher salt.
Roast the onions in a preheated 400°F oven until soft and caramelized, for about 20 minutes. Serve immediately.
Excellent way to produce beautifully caramelized red onions with very little hands-on work!
Susan
Excellent way to produce beautifully caramelized red onions with very little hands-on work!Recipe Tip
Instead of slicing them into rings, you can cut the onions into wedges and roast them for 5-10 minutes longer. The photo below shows red onion wedges that I roasted on a parchment-lined baking sheet.
Recipe FAQs
Yes. High-heat roasting, as we do here, caramelizes them. To further promote caramelizing, you can also add a bit of balsamic vinegar - about ½ tablespoon. The sugar in the aged vinegar will help the onions caramelize.
Yes. You can use this recipe for sauteed onions. I typically use yellow onions, but it will work with red onions, too.
Yes! Unlike pickled red onions, which are decidedly a condiment, the roasted ones can be served as a side dish, although they are also great as a topping. The wedges are especially appropriate as a side dish. The rings are better as a topping.
Yes. You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them in the microwave - they taste great - just as good as fresh. I also like to add them the next day to an omelette (like this egg white omelette) or use them cold in a salad like this spinach salad.
Serving Suggestions
These flavorful onions make a delightful side to any meat, especially grilled. I often serve them with grilled chicken tenders or grilled chicken breast. They also pair well with these crispy baked chicken thighs, and I love being able to roast both dishes in the same 400°F oven.
Needless to say, they make a great topping for burgers (like these broiled hamburgers), steaks (like these ribeye steaks), and no-bean chili.
Recipe Card
Roasted Red Onions with Olive Oil
Video
Ingredients
- 1 red onion - large
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 400°F.
- Peel the onion, slice it into ¼-inch thick slices, and separate the slices into rings.
- Spread the onion rings in a rimmed glass baking dish or on a parchment-lined, rimmed baking sheet. Add the olive oil and toss to coat. Sprinkle the onion rings with salt.
- Roast the onions, stirring once halfway through roasting, until soft and caramelized, for about 20 minutes.
- Serve immediately.
Notes
- You can use melted butter instead of olive oil to coat the onion slices.
- Adding ½ tablespoon of aged balsamic vinegar will add flavor and promote caramelizing.
- Instead of slicing them into rings, you can cut the onions into wedges and roast them for 5-10 minutes longer.
- If you prefer to use a skillet, use this recipe for sauteed onions. I typically use yellow onions, but it will work with red onions, too.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. They can be reheated in the microwave, and they taste great - just as good as fresh. I also like to add them the next day to an omelette or use them cold in a salad.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Susan says
Excellent way to produce beautifully caramelized red onions with very little hands-on work!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Susan! I agree; Roasting is so much easier than pan-frying.