Balsamic Roasted Onions recipe


4 large onions.
1 tablespoon of olive oil.
1/3 cup of balsamic vinegar.
½ teaspoon of salt.


Preheat your oven to 450°F (230°C).

Slice the tops off the onions and peel, leaving root ends.

Cut each onion into 8 wedges, taking care to slice through the root so the wedges stay intact.

Place the onions in a single layer in a 9-inch by 13-inch baking dish and toss with oil.

Pour the balsamic vinegar over the onions and sprinkle with the salt.

Cover the dish with foil and bake for 45 minutes or until almost tender.

Uncover and bake for another 8 minutes or until the onions are soft and caramelized on the bottom.

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