Best Sweet Roasted Onions Recipes

ROASTED SWEET POTATOES & ONIONS

Steps:

• Heat oven to 425 degrees F.
• Toss first 6 ingredients in a shallow medium-sized baking dish.
• Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds

AIR-FRIED ROASTED SWEET PEPPERS AND ONIONS

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C).
• Combine peppers, onion, olive oil, and salt in a large bowl. Transfer mixture to the air fryer basket. Cook, stirring once, until peppers and onion are tender and beginning to brown, 7 to 9 minutes. Transfer to a serving bowl. Add cilantro and lime juice; toss to coat.

SWEET ROASTED ONIONS

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.

ROASTED SWEET ONIONS JULIA CHILD

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.

ROASTED SWEET POTATOES AND ONIONS WITH ROSEMARY AND PARMESAN

Steps:

• Set 1 rack in center and 1 rack at lowest position in oven and preheat to 375°F. Line 2 large baking sheets with foil. Place sweet potatoes on 1 sheet; drizzle with 6 tablespoons oil. Sprinkle with garlic, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Toss to coat, then spread in single layer. Place onions on second baking sheet; drizzle with remaining 2 tablespoons oil and sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat, then spread in single layer.
• Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast until potatoes are tender and onions are tender and brown around edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 minutes total for onions. (Can be prepared 4 hours ahead. Let stand at room temperature loosely covered with foil. Rewarm uncovered in 375°F oven about 10 minutes.)
• Combine sweet potatoes and onions in shallow bowl. Sprinkle with Parmesan cheese and rosemary and toss to coat. Season with salt and pepper; serve.

ROASTED SWEET POTATOES AND ONIONS

Steps:

• Heat oven to 450°. Place sweet potatoes and onions in roasting pan or rectangular pan, 13x9x2 inches. Drizzle with butter; toss to coat.
• Bake uncovered 25 to 30 minutes, stirring once, until almost tender. Stir in brown sugar, pecans and sage. Bake 10 to 15 minutes longer or until coated and tender.

ROASTED SWEET ONIONS WITH CABRALES BLUE CHEESE

Steps:

• Preheat oven to 400°F. Arrange onions in single layer on rimmed baking sheet; drizzle 1/4 cup olive oil over; turn onions to coat. Sprinkle with salt. Roast until soft and brown on edges, turning every 15 minutes, about 1 hour. Transfer to platter. Sprinkle with salt and pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
• Sprinkle cheese over onions. Drizzle 1/4 cup extra-virgin olive oil, then vinegar over cheese and onions. Sprinkle with almonds, then chives and serve.

GRILLED FLANK STEAK WITH PARSLEY SAUCE, ROASTED SWEET PEPPERS AND GRILLED ONIONS AND GOAT CHEESE POTATO PUREE

Steps:

• Combine the olive oil and garlic in a large shallow baking dish. Add the flank steak and turn to coat on both sides. Cover and marinate in the refrigerator for 2 hours or overnight. Remove from the refrigerator 30 minutes before grilling. Heat the grill to high heat. Remove the steak from the marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for rare to medium-rare doneness. Let rest 10 minutes before slicing across.
• Heat 1 tablespoon of olive oil in a small saute pan over medium heat. Add the sliced garlic and saute until lightly golden brown. Remove with a slotted spoon to a paper towel-lined plate. Heat 2 tablespoons of olive oil in a medium saucepan. Add the shallot, remaining chopped garlic, carrots and celery and cook until softened. Add wine and reduce by half. Add chicken and veal stock and cook until reduced by half. Strain the mixture into a clean medium saucepan. Add the toasted garlic, parsley, peppers and onion and cook for 5 minutes. Season with salt and pepper and spoon over the steak.
• Place goat cheese in a small food processor with 1/4 cup of the heavy cream and process until smooth. Rice potatoes into a large bowl. Mix in the butter and 1 cup of the heavy cream. Fold in the goat cheese mixture and season with salt and pepper to taste.

SWEET ROASTED CARROTS WITH ONIONS AND APPLES

Steps:

• Marinate 1-1/2 lbs baby carrots in mixture of apple cider vinegar, brown sugar, olive oil, sugar, 1/4 cup water and pancake syrup for 1 hour.
• 45 minutes into marinating:.
• Preheat oven to 350°F.
• Slice onions and apples.
• Sprinkle 1 tbsp lemon juice over onions and apples to keep apples from browning.
• Cooking:.
• Cook carrots in marinade in 8 x 10 pan for 40 minutes at 350°F.
• Cook onions and apples together in 8 x 10 pan for 40 minutes at 350°F Add 1/4 cup water.
• Reduce oven heat to 200°F Cook for 15 additional minutes.
• Serve:.
• Drain carrots.
• Add onions and apples.
• Serve.

ROASTED SWEET ONIONS STUFFED WITH GROUND LAMB AND APRICOTS

Steps:

• Without peeling the onions, cut about 1 inch off the top of each and just enough off the bottoms so that the onions stand upright. Reserve the onion tops and discard the bottoms. Remove all but the outer two layers of each onion by scooping out the centers with a spoon or melon baller. Set the onion shells in a baking dish, along with the tops. Set aside. Finely chop the insides.
• Preheat the oven to 400°F.
• In a small pot, combine the stock, apricots, and zest over medium heat. Gently simmer until the apricots are plump and the liquid is reduced to 1/2 cup, roughly 10 minutes.
• Melt 3 tablespoons of the butter in a skillet over medium-low heat. Stir in the chopped onions and cook until soft, about 12 minutes. Add the lamb, cinnamon, and cumin to the onions. Raise the heat to medium-high; season with the salt and pepper. Cook, continually stirring with a wooden spoon, until the lamb is crumbly, 7 to 8 minutes. Do not drain the rendered fat; you need it to keep the onions moist. Remove the pan from the heat. Stir in the apricot mixture with its liquid, hot sauce to taste, the parsley, and mint. Let cool slightly. The lamb filling can easily be prepared a day in advance, covered, and refrigerated.
• Spoon the lamb mixture into the hollowed-out onions, pressing down with your hands to pack it in, and mound it over the onions. Sprinkle the bread crumbs on top and dot with the remaining 2 tablespoons butter. Cover the pan tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake for 10 minutes, until the bread crumbs are brown. Serve immediately with a few leaves of arugula on the side.

BLACK COD WITH ROASTED SWEET-AND-SOUR ONIONS

Steps:

• Using sharp knife, make three 1/4-inch-deep, 2 1/2-inch-long diagonal cuts in skin of each fish fillet. Arrange fillets in single layer, skin side up, in 15x10x2-inch glass baking dish. Pour Sherry and 1/4 cup olive oil over; sprinkle with freshly ground black pepper. Cover and refrigerate at least 4 hours and up to 6 hours, turning occasionally.
• Preheat oven to 425°F. Combine butter and garlic in heavy medium saucepan. Cook over medium heat until butter melts and garlic begins to brown, about 12 minutes, stirring occasionally. Discard garlic clove. Add panko to butter (mixture will bubble); cook until golden brown, about 3 minutes. Add lemon juice; remove from heat. Stir in pimentón. Season sauce to taste with salt and pepper. Cover to keep warm while preparing fish.
• Remove fish from marinade and drain. Sprinkle fish with coarse salt. Heat remaining 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add fish fillets, skin side down, and cook until lightly browned, about 1 minute. Turn fillets over; place skillet in oven and roast until fish is just opaque in center, about 2 minutes.
• Spoon Roasted Sweet-and-Sour Onions into center of 6 plates. Top each serving with 1 fish fillet. Spoon sauce over and serve.
• *Available in the Asian foods section of some supermarkets and at Asian markets.
• **Available at some supermarkets, specialty foods stores, and by mail from La Tienda (888-472-1022; tienda.com).

ROASTED SWEET-AND-SOUR ONIONS

Steps:

• Preheat oven to 375°F. Wrap each onion tightly in foil. Place onions in roasting pan and roast until very tender when pierced with knife, about 1 1/2 hours. Cool. Trim and remove onion peel. Halve onions lengthwise, then slice thinly lengthwise. Transfer to medium bowl. Add vinegar and lemon juice and toss to blend. Let onion mixture stand at room temperature at least 1 hour and up to 3 hours.
• Combine 1/2 cup vermouth and currants in small saucepan. Bring to boil. Remove from heat. Cover and let steep at least 1 hour and up to 3 hours.
• Stir currant mixture, oil, and 1 tablespoon vermouth into onion mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in pine nuts.

OVEN ROASTED SWEET POTATOES WITH ONIONS

Steps:

• Preheat oven to 425.
• Combine all ingredients in baking dish.
• Toss to coat the veggies
• bake for 35 minutes, until the sweet potatoes are tender and onions are soft.

ROAST SAGE-GARLIC PORK BUTT WITH ROASTED PINEAPPLE AND ONIONS AND SWEET MUSTARD SAUCE

Steps:

• Preheat oven to 500. In a small bowl, combine the garlic, sage, salt and pepper and mix well. Dry the pork butt with paper towels. With the tip of a sharp knife, make 10 to 12 small cuts, about 1/2 inch long and 1/2 inch deep, evenly spaced over the surface of the pork and push some of the spice rub into each slit. If you have any left over, rub it over the surface of the pork. Place the pork on a rack in a roasting pan, and roast for 20 minutes to brown it. Reduce the temperature to 300, add the pineapple and onions to the roasting pan, and continue to cook until the pork is done to your liking, 1 hour to 1 hour and 10 minutes for medium well. To check for doneness, insert a meat thermometer into the dead center of the roast and let it sit for 5 seconds. 126 degrees is medium-rare, 134 is medium, 150 is medium well; we like to pull it at 147. When the roast is done, remove it from teh pan, along with the pineapple and onions, loosely cover with foil, and allow the meat to rest for about 20 minutes while you make the sauce. Pour off the fat from the roasting pan and place the pan on the stove over two burners at a medium-high heat. Add the pineapple juice and vinegar and bring to a simmer, stirring to dissolve the brown, crusty stuff in the bottom of the pan. Continue to simmer until the liquid is reduced by half, about 5 to 7 minutes. Stir in the mustard, season with salt and pepper, and pour into a sauce boat. Slice the roast and serve with the pineapple and onions, passing the sauce separately.

OVEN-ROASTED SWEET ONIONS

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.

PERUVIAN STYLE ROASTED CHICKEN W/ SWEET ONIONS RECIPE - (4.2/5)

Steps:

• Preheat oven to 425 degrees. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoon of the paste. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes. Remove from oven and let rest 5 minutes before serving.

PERUVIAN ROASTED CHICKEN WITH SWEET ONIONS

Steps:

• 1. Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, cumin, sea salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste.
• 2. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45 minutes.
• 3. Remove from oven and let rest 5 minutes before serving.

BALSAMIC ROASTED CHICKEN WITH FIGS AND SWEET ONIONS

Steps:

• Preheat oven to 475 degrees. Rinse chicken under cold running water. Place it into a 9 x 13-inch baking dish or other roasting pan. Generously sprinkle with Ms. Dash and freshly ground black pepper.
• Place the chopped onion inside the cavity of the chicken and around it on the bottom of the pan. Place the figs around the chicken.
• Whisk together the balsamic vinegar, olive oil, and maple syrup in a small bowl or cup. Pour over the chicken. Place a few fresh rosemary springs on and around the chicken.
• Add about 1/4 cup of water to the bottom of the pan.
• Place in the oven and roast at 475 degrees for about 20 minutes to seal in the juices. Reduce heat to 325 degrees and continue to cook until juices run clear, about another 1 1/2 hours.

SAUTEED BROCCOLI W/ ROASTED SWEET PEPPERS & ONIONS

Steps:

• 1. Wash broccoli in a colander & cut larger pieces into smaller pieces, rinse under cold running water.
• 2. Cut the onions in half and then slice into medium slices, and separate into rings, then add to broccoli.
• 3. Drain the roasted red peppers, then using a cutting board cut into medium size strips.
• 4. In a large skillet, Heat the oil over medium high heat, & then add in the broccoli and onion mixture, sauté about 4-5 minutes.
• 5. Add the roasted sweet pepper strip, and steak seasoning, then stir till mixed together and heated through, until veggies are al dente, or as desired, an additional 4-5 minutes or so, or as desired.
• 6. Serve while still hot, can add shaved Parmesan Cheese over the top while veggies are still hot, if desired or serve as is. Excellent side dish.

STEAK WITH ROASTED SWEET ONIONS IN BALSAMIC VINEGAR

Steps:

• Prepare steak: Marinate the steak overnight in the refrigerator with the garlic, rosemary, olive oil and soy sauce.
• Season with salt and pepper.
• Prepare onions: Peel the onions and slice them 3/4-inch thick.
• In heavy saute pan, heat olive oil over medium heat.
• Arrange onion disks in pan in a single layer so they all touch the bottom.
• Cook for 6 to 8 minutes without turning, until brown on one side.
• Add sugar, salt and pepper.
• Turn the onion disks over without separating them.
• Cook on the other side for 6 to 8 minutes.
• When brown, add half the vinegar and reduce until nearly evaporated.
• Stir the onions, separating them into rings.
• Add remaining vinegar to the pan and cook until almost evaporated.
• Remove onions from pan and allow to cool.
• Season the steaks with salt and pepper, and grill on both sides to desired doneness (about 8 minutes total for medium rare).
• Slice steak and arrange on plate, garnished with the onions.