These roasted onions are soft, sweet, and dressed with delicious balsamic vinegar. They’re an easy and satisfying vegan side dish, perfect for any feast.
On the Ingredients
- Onions are the most commonly cultivated member of the Allium genus (related closely to garlic, chives, scallions, and leeks). They’ve been selectively cultivated for at least 7,000 years, likely starting in West or Central Asia. They’re now used in cuisines all over the world. Onions are nutrient-dense and have a high water content. They are packed with antioxidants and high in fiber. Depending on the variety, they can be sweet to quite intense, with raw onions being somewhat sharp in flavor and cooked deliciously sweet and umami-filled. (Read more about onions).
- Balsamic vinegar is a highly concentrated form of vinegar from Italy. It’s made from grape must, freshly squeezed grape juice containing skins, seeds, and stems. In ancient Rome, grape must was used medicinally and as a condiment, but it wasn’t until the eleventh century that balsamic vinegar was discovered in Modena, Italy. It quickly became renowned, sometimes called “black gold.” Balsamic vinegar has a strong, sharp flavor with undertones of fig, molasses, cherry, chocolate, and prune. It goes well with sweet fruits and vegetables, like strawberries, cantaloupes, and onions.
Roasted Balsamic Onions
Servings
4
servingsPrep time
10
minutesCooking time
1
hourTotal time
1
hour10
minutesThese roasted onions are soft, sweet, and dressed with delicious balsamic vinegar. They're an easy and satisfying vegan side dish, perfect for any feast.
Ingredients
4 large sweet onions
3 tbsp olive oil
1/3 cup balsamic vinegar
2 tbsp white wine
1 tbsp sugar OR monk fruit sweetener
salt and pepper to taste
Directions
- Peel the onions and cut them in half crosswise.
- Mix together the olive oil, balsamic vinegar, white wine, sugar, salt, and pepper. Pour the mixture into a baking pan big enough to hold the onions sitting flat.
- Arrange the onions in the pan and cover with foil. Bake for 30 minutes. Remove the foil and use a spoon to baste the onions with the juices. Leave uncovered and bake for another 30 minutes, until the onions are soft.
- Serve hot and enjoy!
