October '23 - Slow Roasted Red Onions

 

Ingredients

  • 5 medium red onions (cut into about 1/2” thick slices)

  • 2 TBSP of olive oil

  • 1/2 TSP salt

  • 1/2 TSP pepper

  • 1/2 cup water

  • 1/2 cup red wine vinegar

  • 2 TBSP brown sugar

  • 2 TBSP soy sauce

  • (Optional) fresh cut chives for garnish

Method:

  • Preheat the oven to 500 with the rack in the lower third of the oven

  • Arrange the cut onions into a 9x12” roasting pan (or I used a glass Pyrex)

  • In a small bowl whisk together the water, vinegar, brown sugar, and soy sauce until the sugar is dissolved

  • Pour that marinade over the cut onions and try to get it evenly distributed. You can give a little toss if you want as well to coat both cut sides of the onions.

  • Now if you want a deeper flavor in your onions and you have the time, you can stop here, cover with plastic wrap, and refrigerate overnight. But if you want the instant gratification of these sweet roasted gems you can skip that step and get to roasting right away.

  • Before putting these in the oven, drizzle some good olive oil over top and season with salt and pepper.

  • Roast in the oven for about 30-40mins until the onions are nicely charred and the marinade is thickened to an almost syrup-like consistency.

    **I cooked mine for about 35mins, but when I make these again I think I will cook them even a bit longer for more caramelization. But since everyone’s oven varies I was conservative with the cooking time so that you don’t overdo it the first time. Because there can be a fine line between charred and burnt.

 
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