I love taking underrated vegetables, shining them up, and showing people just how much delicious-potential they have!
Onions don’t generally get their own place on your holiday table, although they're found as supporting players in almost every other dish.
The tick to getting them to take center stage is infusing them with flavor—in this case, balsamic, Dijon, and rosemary.
Then add some sweetness to the mix, and let them roast up to sticky perfection in the oven.
When you treat them right, they become a show-stopping side dish that will be gone before the main meal!
Okay, Mr. Onion, it’s your time to shine!
Balsamic Roasted Onions
servings: 6 to 8
- 4 medium Vidalia onions, cut into ½-inch slices (skins left on)
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 3 tablespoons honey, more for drizzling
- 3 tablespoons Dijon mustard
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 teaspoon kosher salt, more for sprinkling
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes
- Place the onions in a large plastic food storage bag or shallow dish. In a small bowl, combine the balsamic, olive oil, honey, mustard, rosemary, salt, pepper, and pepper flakes. Pour this mixture over the onion slices and close the bag or cover the dish. Marinate the onions in the refrigerator for at least 4 hours, or overnight; be sure to occasionally shake the onions around in the bag or stir them in the dish ensure that the marinade gets into all parts of the onions.
- Preheat the oven to 400°F. Lay the onion slices in a single layer on a baking sheet, then bake them until the onions are very tender and dark in color—about 55 to 60 minutes, removing them from the oven to lightly baste the tops with more of the vinegar mixture every 15 minutes.
- After removing them from the oven, drizzle each of the onions with about ¼ teaspoon of honey and sprinkle each with a pinch of salt.