Roasted Sweet Onion Comfit Recipes

Steps:

• Adjust oven rack to lowest position; heat to 425 degrees.
• Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
• Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.

Steps:

• Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick.
• Put it as is either in a 450 degree oven for 45 minutes (this method will caramelize)or in the microwave oven for 5 on high( this method is steamed but so quick).
• Remove from oven; cut it in half or open it up.
• Sprinkle it with grated cheese and olive oil or butter, herbs, salt and pepper.

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:

• Cut onions in half from top to bottom (not crosswise). With a paring knife, peel each onion half. Lay each onion half flat side down. Holding the knife at a slight angle, cut away and discard the hard root end. Using a sharp knife, cut into 1/4-inch half-moons.
• Put a large heavy-bottomed pot, preferably enameled cast iron, over medium-high heat. Melt butter, then add all the sliced onions and stir to coat. Sprinkle with sugar and season generously with salt and pepper. Continue stirring until onions begin to wilt and soften, without browning, about 5 to 8 minutes.
• Add bay leaves, thyme, cayenne, vinegar and wine. Reduce heat to medium and continue to cook, stirring occasionally, until onion mixture is quite soft and most of the liquid has evaporated, about 30 minutes. Taste and adjust seasoning. Remove and discard bay leaves and thyme. Serve warm.

Steps:

• Preheat oven to 500°F.
• Place onion wedges in a single layer in a shallow baking dish.
• Sprinkle with garlic and herbs.
• Season with salt and pepper; drizzle evenly with vinegar and olive oil.
• Roast until onions are lightly caramelized and barely tender, 12 - 15 minutes.
• Remove from oven and let cool.
• Serve at room temperature.

Steps:

• Preheat the oven to 350 degrees. Coat an 8- by 8-inch square baking dish with cooking spray and set aside.
• Cut the onions so they are in bite-size, manageable lengths for eating with a fork. Place them in a mixing bowl.
• Add the oregano, allspice, salt, pepper and vinegar. Toss, using a fork or your fingers, until the onions are evenly coated. Add the oil and toss again.
• Arrange the onions in the prepared baking dish. Pour in the broth. Cover the pan with foil.
• Bake the onions 60 minutes. Uncover and sprinkle with sugar. Bake 30 minutes longer, or until the onions are soft and browned, and most of the liquid has evaporated. Cool completely.
• Serve with roasted or grilled meats and poultry, or with fish. These onions keep tightly covered in the refrigerator for up to five days.