Roasted Onion Halves Recipes

Steps:

• Halve 2 pounds unpeeled red onions; toss in a large bowl with 1/4 cup olive oil, 1 teaspoon sweet smoked paprika and a pinch each of sugar and salt. Place the onions cut-side down on a baking sheet; roast at 450 degrees until soft and browned, 30 minutes.

Steps:

• Place each onion half, cut side up, on a 10-inch square of heavy-duty aluminum foil. Drizzle with olive oil and vinegar. Sprinkle with salt and pepper. Turn onions cut side down; pat a piece of bacon onto the side of each one. Fold foil into neat packets.
• Heat grill to medium hot. Place foil packets on grill; cook 20 to 30 minutes (if grill becomes too hot, move onions to a cooler area), until tender and slightly charred. Let onions cool in packets for 15 minutes.
• Remove foil, reserving juices; discard bacon. Serve onions warm or at room temperature; drizzle reserved juices over the tops.

Steps:

• Preheat the oven to 400°F Grease a small baking or roasting pan with a little olive oil or line it with parchment paper. Rub the onions with the 2 tablespoons olive oil and sprinkle them all over with salt and pepper.
• Put the onions cut side down in the prepared pan. Roast, undisturbed, until they start to brown, about 20 minutes. Use a spatula to turn them over. Top with the thyme if you like, then return them to the oven for another 15 to 25 minutes, depending on how tender you want them. Check for doneness by sticking a sharp-tipped knife or skewer into the side of one. Serve hot or at room temperature.

Steps:

• Preheat the oven to 400 degrees F.
• Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
• For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
• With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

Steps:

• Heat oven to 180C/160C fan/gas 4. Cut about 1cm off the top and bottom of each onion and peel off the skin. Nestle the onions in a small roasting tin or casserole dish, so that they fit snugly together in a single layer. Drizzle over the oil and balsamic vinegar, season, then get your hands in and toss the onions to coat. Cover the tin with foil and roast for 40 mins until tender.
• Remove the foil and drizzle over the maple syrup, then return to the oven, uncovered, for 20-30 mins, until the onions are caramelised.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
• Roast in preheated oven for 15 minutes.