Salt Roasted Onions
- Ready In:
- 1hr 40mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 6 yellow onions, unpeeled
- kosher salt
- 1⁄2 cup balsamic vinegar
- freshly ground sea salt, preferably gray salt
- fresh ground black pepper
directions
- Preheat oven to 350°F.
- Cut a thin slice off the stem end and root end of each onion, but don't peel the onions.
- Pour a 1/4" thick layer of kosher salt in the bottom of a baking dish that is just big enough to hold 6 whole onions with about 1/2" between them.
- Arrange the onions, stem end up, on top of the salt.
- Roast the onions until they are dark brown in spots and quite soft when pierced with a knife, about 1 1/2 to 1 3/4 hours.
- Meanwhile, in a small saucepan, cook the vinegar over low heat until reduced by half to form a syrup, 20 to 25 minutes. Remove pan from heat.
- Take the pan out of the oven and with a kitchen towel, remove each onion while it is still warm and remove a layer or two of the papery skin, but leave a little skin attached.
- Carefully cut each onion in half, through the stem end, capturing any juices released by the onions in a small bowl.
- Arrange the split onions, cut side up, on a platter. Drizzle the balsamic syrup and the onion juices over the top and season with salt and pepper.
- Serve warm.
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RECIPE SUBMITTED BY
Pesto lover
United States