Roasted Onions
Serve alongside Stuffed Chicken Under a Brick.
Ingredients
- 4 medium onions
- EVOO – Extra Virgin Olive Oil, for liberal drizzling
- 4 tablespoons rosemary, coarsely chopped
- Salt and pepper
- Balsamic drizzle, optional
Yields: 4
Preparation
Preheat oven to 500ºF.
Cut each onion into 6 wedges, leaving root end attached. Peel outer skin off the onion wedges and arrange them on a baking sheet. Dress with EVOO to coat and season with rosemary, salt and coarsely ground pepper. Roast 20-25 minutes, until caramelized at edges and tender. Serve warm or room temp as-is or with balsamic drizzle.
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