Simple Roasted Red Onions
I’ve always had a soft spot for roasted vegetables – the marvelously sweet, tender ones that taste more like candy than something grown in the dirt.
And so, curiously, I tried roasting one lonely red onion about a decade ago and was pleasantly surprised at how simple yet rich they tasted with merely a drizzle of olive oil and a few pinches of sea salt.
When I’m feeling like I want to add a bit of sparkle to the onions, I add a handful of bright-tasting fresh herbs such as thyme, which is what I’ve used today.
You’ll notice most of my recipes have a bit of sparkle to them, maybe not the shimmery sparkle we’re all familiar with but the sparkle that comes in the form of a surprising pop of flavor you might not expect. When I’m in my kitchen, I like to keep everything easy – nothing overly complicated – not only because I love to create simple yet beautiful food for myself but also because I hear from so many of you, especially on Instagram and Facebook, who love the simplicity in the recipes I create.
Today’s recipe is no different. All you need on hand is two red onions, olive oil and sea salt (here’s the salt I love to use everyday). If you’re in the mood for some sparkle, grab yourself some fresh thyme, as well, because it adds a really nice sweet touch.
The onions themselves should be large and firm without any soft spots or mold on the ends, which unfortunately is common every time I’m rummaging through the bin of onions at the market. When you’re back at home ready to quarter them, I suggest halving the onions stem to stem with a sharp knife, then peeling the skin and discarding – otherwise it takes forever to peel the skin off a whole onion. Trust me, I tried that method and it’s exhausting. Take the easier route and half them before peeling.
These onions are roasted in a hot oven until they’ve started to wrinkle a bit at the base while crunchy amber specs appear to line the top ridges. The ideal roasted onion, in my opinion, is melt-in-your-mouth tender and slightly sweet. It’s something that can be served warm, at room temperature or cold the next day as leftovers.
My favorite way to eat roasted onions is when they’re sizzling right out of the oven but you’re welcome to enjoy them however you wish. They can be served alone as a side dish for a weeknight meal or you can add some sparkle for a dinner party with fresh thyme and beautiful salad greens on the side.
These onions are a crowd-pleaser and I promise you, your guests will ask you to make them the next time they’re in your kitchen. They’re unforgettable. Enjoy.
All supplies used in this recipe can be found In My Kitchen.
Click the Play button below to hear me share a few helpful tips and walk you through the simple steps of making this recipe. Maybe, like me, you’ve had times when you’ve struggle to read through a recipe and follow the steps. All kinds of life circumstances–grief, trauma, stress—can tax our cognitive processing abilities, which is why I’ve created these audio clips to further support you now that I’m in this more healed place.
Simple Roasted Red Onions
- Preheat the oven to 425 degrees F. Prepare a rimmed baking sheet with parchment paper.
- Place the quartered onions on the prepared baking sheet and drizzle them with olive oil. Use your hands to ensure the onions are glossy and well coated. Sprinkle the onions with sea salt and spread them out on the baking sheet. Note: Make sure the onions are not touching because that will steam the onions instead of roast them. Roast for 35-40 minutes or until very tender.
- Remove from the oven and serve warm with fresh thyme, if desired.
- Store leftovers in a sealed glass container in the refrigerator for up to 5 days.