Roasted Red Onions with Balsamic Vinegar

Jill Holtz

December 13, 2011

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It’s always harder to think of interesting vegetables to serve.  Glazed carrots are always popular and can be done very quickly as your meat is resting.  These baked red onions take more time to cook but involve little effort.  They are delicious with Lamb or Duck also.

Serves 6
6 medium sized red onions
A thin slice of butter
1 tblsp olive oil
A few spring of rosemary
Salt and pepper
5 tblsp balsamic vinegar

Pre-heat oven to 140°C

Peel and top and tail the onions.  Heat the butter and oil together in a frying pan.  Add the onions to the pan and sauté for 5 minutes until golden. Add the rosemary and season with salt and pepper.  Remove the onions and rosemary to an oven proof dish and arrange them right side up.  Deglaze the pan by adding the balsamic vinegar and scraping any flavoursome bits that have stuck to the pan, pour over the onions, cover with tin-foil and cook in your pre-heated oven for 30 minutes.


After 30 minutes remove the foil and continue cooking for 1 ¼ hours.  Serve with the juices spooned over the onions.


Note; As you will usually be making these onions to go with a roast that is cooking at 180°C you can leave the tinfoil on for the first hour and then remove it for the last 30 minutes of cooking.  Keep an eye on it though as you don’t want your balsamic vinegar to evaporate completely. If the vinegar does start to evaporate add a little water to the dish and stir it into the vinegar.

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