MARINATED SLOW ROASTED ONIONS #vegetarian #thanksgiving

MARINATED SLOW ROASTED ONIONS #vegetarian #thanksgiving

These Marinated Slow Roasted Onions are a side dish that are worth you investigating. Truly. Not your normal side dish like a green bean goulash or a prepared potato, these onions caramelize simmering in a shower of red wine vinegar, darker sugar and flavors.

The outcome is a delicate and rich within and caramelized outwardly onion that progresses in flavor and takes on the marinade to make an essential side on the occasion table. Broiled onions you state? Why truly, these Marinated Slow Roasted Onions are fantastically heavenly thus simple to make and the smell will get your mouth watering. I needed to impart to you a brisk and delectable side dish today with all the forthcoming occasions.

These cause it to our table a greater number of times than I to can check since they needn't bother with a vacation motivation to sing and are immaculate with flame broiled meats when no occasion is the explanation. Cut onions get cut into equal parts on a level plane, keeping the skin on to hold shape and ensure the outside as it later meals. At that point marinade medium-term, touch with some margarine, cleaved rosemary and moderate dish in the marinade. Wonderful!


MARINATED SLOW ROASTED ONIONS #vegetarian #thanksgiving


  • 1 cup water
  • 1 cup red wine vinegar
  • 2 tbsp brown sugar
  • 1 tsp fresh rosemary chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • pinch red pepper flakes optional
  • 4 large white or yellow onions (See Note 1)


  • 4 tbsp butter
  • 1 tsp fresh rosemary chopped


  1. Blend marinade ingredients in small bowl and pour into a baking dish that will hold all 8 onion halves. I use 8x8" baking pan or round 12" baking stone (pictured) depending on size of onion.
  2. Trim the end of onions and cut horizontal (leaving skin on) and place wide side down in marinade. Marinate overnight covered in refrigerator.
  3. Preheat oven to 400°F. Flip the onions over in the marinade, and lay on the flat bottom of each side. Top each onion with 1/2 tablespoon of butter and remaining teaspoon of rosemary. 
  4. Roast uncovered in oven for 1 hour or until golden brown, basting once or twice during roasting. Remove from heat, spoon reduced sauce over and sprinkle with parsley or more fresh chopped rosemary. Remove outer skins before eating and serve.

1. Trims ends off onions, slice in half horizontally, keeping the skin on to hold shape and protect the outside as it later roasts.

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