Roasted onions with sage

Yield: 6 servings

Measure Ingredient
\N \N Oil; for the baking dish
2 pounds Red or yellow onions or whatever onion is freshly picked
½ teaspoon Salt
3 tablespoons Fruity olive oil
8 \N Fresh sage leaves; -=OR=- Dried Sage
\N \N Coarsely ground pepper
2 tablespoons Sherry vinegar
\N \N Finely chopped parsley =OR=- Rosemary

PREHEAT THE OVEN TO 375F. Lightly oil a large, heavy baking dish.

Peel the onions and slice them into rounds about ½-inch thick.

Separate the rings. Toss the rings with the salt, oil, sage, pepper and vinegar. Turn them into the baking dish, cover with foil and bake 30 minutes. Remove the foil, give the onions a stir and return to the oven for 15 minutes. By now they should be starting to color. Stir again and return to the oven for another 15 minutes or until the juices have reduced to a syrup and the onions are done. Heap them onto a platter or in a bowl. Taste and season with additional salt or vinegar if necessary. Garnish with the parsley or rosemary and an extra grinding of pepper and serve.

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