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Roasted red onions are served in a white bowl.
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Roasted Red Onions Recipe

These roasted red onions are so delicious. Baking them in the oven removes any sharpness, making them mellow and creamy. 
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 74kcal
Author Vered DeLeeuw

Ingredients

  • 1 red onion large
  • 2 tablespoons olive oil
  • ¼ teaspoon kosher salt

Instructions

  • Preheat the oven to 400°F.
    Oven set to 400°F.
  • Peel the onion, slice it into ¼-inch thick slices, and separate the slices into rings.
    The onion was sliced 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.
    Adding olive oil to the onions.
  • Roast the onions, stirring once halfway through roasting, until soft and caramelized, for about 20 minutes.
    The onions are ready in the pan.
  • Serve immediately.
    The onions are served.

Video

Notes

  • You can use melted butter instead of olive oil to coat the onions.
  • 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

Serving: 0.25recipe | Calories: 74kcal | Carbohydrates: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 141mg | Fiber: 1g | Sugar: 2g