Roasted Onions With Vinegar
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
56
Spice
41
Sweetness
52
Sourness
46
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Olive Oil2 tbsps
Red Wine VinegarDirections:
1
Preheat oven to 400°F
2
Arrange onions on a rimmed baking sheet and roast, shaking baking sheet halfway through, until the innermost layers of largest onions are just tender (some of the onions will be jammy and others will have some bite to them), 30–40 minutes
3
If you have one, a cake tester is a great tool to check doneness
4
Transfer onions to a clean surface and let cool slightly
5
Halve through root ends and remove papery layers
6
Separate layers into individual petals and transfer to a platter or a large bowl
7
Drizzle with oil and vinegar and toss gently to coat; season with salt and pepper
8
Preheat oven to 400°F
9
Arrange onions on a rimmed baking sheet and roast, shaking baking sheet halfway through, until the innermost layers of largest onions are just tender (some of the onions will be jammy and others will have some bite to them), 30–40 minutes
10
If you have one, a cake tester is a great tool to check doneness
11
Transfer onions to a clean surface and let cool slightly
12
Halve through root ends and remove papery layers
13
Separate layers into individual petals and transfer to a platter or a large bowl
14
Drizzle with oil and vinegar and toss gently to coat; season with salt and pepper