Roasted Red Onions
"I adopted this recipe in September 2006, selecting it because I love healthy side dishes that add flavor to the plate. the original chef commented that the recipe is from Robert Del Grande."
photo by PaulaG
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 large red onions, peeled and quartered
- 4 garlic cloves, minced
- 2 tablespoons virgin olive oil
- 1⁄2 teaspoon red chili pepper flakes (optional)
- 1⁄2 teaspoon fennel seed (optional)
- 1⁄2 teaspoon dried oregano (optional)
- 1⁄2 teaspoon salt
directions
- In a mixing bowl, toss the onions with olive oil.
- Add the minced garlic, red chile flakes, fennel seeds, oregano and salt.
- Mix well to coat the onions.
- Transfer the mixture to a roasting pan just large enough to hold the onions in a single layer.
- Roast at 375F for 1 hour or until the onions are nicely caramelized.
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Reviews
-
We loved this recipe. Super easy and the red onions have a nice kick to them. I chose to add the red pepper flakes, the fennel seeds and the dried oregano - I believe these spices make the recipe such a success. -
These have a wonderful inviting aroma while cooking and the taste does not disappoint. I had considered leaving off the fennel and decided against it and am glad I did. The fennel does add that extra something. The blending of seasonings is wonderful. These would be a great companion to almost any meal. -
The fennel flavor is certainly 'assertive' as noted by Geema. I served them on top of a hamburger and it was good. For me, next time I'll add more garlic and skip the fennel. -
This was excellent! I did skip the fennel seeds since I don't like them. Had them with steak. Thanks!
-
I just knew this recipe was going to be good, but I had no idea how GOOD. The combination of the spices with the garlic and oil are spectacular. I can't imagine that the fennel seeds, chili flakes and oregano are "optional" since they make these onions taste bold and spicy and very interesting. I baked the red onions with some marinated chicken and they stole the show. Next time I make them, {maybe in a few days!}, I will pair this recipe with something that can stand up to the assertive flavors of these delicious onions.
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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