My favorite way to have red onions is roasted. Roasted Red Onions subtle and sweet instead of sharp and tangy. A lot of people like raw red onion– I don’t. What really makes these onions good though, is smearing some Chef Shamy Garlic Butter on them before they go in the oven. It adds a great flavor and the butter helps to caramelize the onion as it bakes.
Red onions are a type of onion– they’re available all year round, and many people’s favorite. They’re usually cheap and not hard to find, and they add lots of flavor to any dish!
How to Use
Roasted red onions could be served as a side dish, as a vegetable. You could also cut them up and mix them into a different side, or serve as petals alongside steak or chicken.
When I was little, I had a friend that liked to eat onions like a apple. I thought it was gross. But if that’s how you want to eat these roasted ones, go for it, I guess.
We’ve added fresh thyme as well– feel free to add any other or different fresh herbs, depending on how you’re going to use the recipe.
Garlic Roasted Red OnionsCourse: Sides
4 red onions, halved
½ bunch fresh thyme
Salt and pepper
- Preheat oven to 350° F.
- Place the onions, cut side up, into a 9×13 baking dish. Brush generously with melted Garlic Butter. Garnish with 2 T of fresh thyme leaves and salt and pepper to taste.
- Roast in the oven at 350° F for 45-60 minutes, or until caramelized and just soft.
- Garnish with the rest of the thyme, and serve as a side or mix in.