An easy recipe for roasted red onion slices. Roasting removes any bitterness, and the roasted red onions are mellow and creamy.
Roasted red onions are mellow and creamy. It’s like magic – roasting takes the onions from bitter and pungent to mild and caramelized, almost sweet.
We don’t usually think about onions as a side dish – we mostly use them as a condiment, as a way to season our food. But onions can be a great side dish – I have several on this blog, including creamy baked onions and red onion confit. Pickled red onions are good too, although that’s indeed more of a condiment.
Roasted red onions make a delightful side to any meat dish, and especially to grilled meats. I often serve them with grilled chicken tenders.
I don’t usually have leftovers when making this recipe, but when I do, I keep them until the next day in the fridge, then add them to an omelet. Yum!
Roasted Red Onions
- 1 large red onion
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- Preheat oven to 400 degrees F.
- Peel the onion, slice into 1/4-inch thick slices and separate the slices into rings.
- Spread the onion rings in a glass baking dish. Add the olive oil and toss to coat. Sprinkle with salt.
- Roast the onions, stirring once halfway through roasting, until soft and caramelized, about 20 minutes.