Marinated Roasted Onions

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar offers a similar tang without added sugars.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower-glycemic alternative.

Trim ends from onions, but do not peel. Slice in half horizontally and leave the skins intact to protect the onion during cooking.

In a small bowl, whisk together water, red wine vinegar, honey, and about a teaspoon of chopped rosemary.

Pour mixture into a baking dish that will hold all of the onions, about 2 quarts in size.

Arrange onions cut side down in marinade and cover dish with plastic wrap. Ideally, chill overnight, but at least 1 hour.

Preheat oven to 400°F.

Turn onions over so larger cut-side faces up. Place a pat of butter on top of each onion and sprinkle with a bit of chopped rosemary. Season with salt and pepper.

Bake, uncovered, for 1 hour, basting onions with marinade once or twice during the cooking time.

Remove outer skins before serving. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens