Monday, July 20, 2009

Red Onions Roasted with Balsamic and Honey

Okay, I will confess now.....I LOVE onions, especially red onions!! I can eat them raw, cooked, caramelized, etc. Since I love onions so much, I was surprised to find that I didn't care for this recipe (sorry Tyler!!). I loved the idea of this recipe and it looks and sounds delicious! It was super easy and the kitchen smelled great, but in the end I didn't love it. If I had this recipe to do over, I would quarter up the onions and separate them. The flavor was good, but I wanted the onion to be a little more crunchy or crisp. Anyway, here is the recipe for all you onion lovers out there.

Red Onions Roasted with Balsamic and Honey, adapted from Dinner at My Place by Tyler Florence

1/4 cup extra virgin-olive oil
2 tablespoons balsamic vinegar
1/3 cup honey
1/2 bunch fresh thyme sprigs (about 8 sprigs), leaves only
kosher salt and freshly ground black pepper
3 red onions, halved and papery outer peel removed
3 tablespoons unsalted butter, cut into 6 slices
fresh thyme sprigs

Preheat oven to 375F. Whisk together the oil, vinegar, honey and thyme. Season with salt and pepper; whisk until combined. Put the onions in a large bowl and pour the dressing over them. Toss together until the onions are coated. Put the onions on a roasting tray, cut sides up, and drizzle with additional vinegar. Top each onion half with a butter slice and thyme sprig. Roast in the preheated oven about 40 minutes, until the onions are soft and slightly caramelized.


  1. At least you didn't ruin your pan like I did while making these!

  2. These look wonderful. I love roasted/grilled onions. I'm sure the balsamic adds a ton of extra flavor!

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  4. Those look yummy! I love red onions too...especially when they are in salads :)

  5. I have been eyeing this recipe - I'm sorry you didn't like it! I love onions but maybe when I make this I will do so with your suggestions.

  6. Too funny....we really do think alike. I made Tyler's Caramelized Onion Focaccia this weekend, but since my vidalia was a, I used 2 red onions instead. I really like the way mine turned out, but mine were thinly sliced and separated, like you mention doing if you tried this oen again.

  7. Well, they do sound good! I bet it would be great if you quartered or eighthed (is that a word?) them and tossed with the yummies, then roasted until carmelized...with some steak. MmMmMmMmmmmmmmmmmmmmmm.


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