Roasted Onions And Rosemary Recipes

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss onions with extra-virgin olive oil and 3 small sprigs rosemary. Arrange onions, cut side down. Roast, without turning, until onions are browned on underside, about 15 minutes. Flip and roast until onions are tender, about 5 minutes more. Transfer onions to a serving dish and drizzle with white-wine vinegar.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet with a rim.
• Mix onion, vegetable oil, rosemary, thyme, salt, and pepper in a large bowl; add potato pieces and toss to coat. Spread potatoes into prepared pan in a single layer.
• Bake, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes.

Steps:

• Pre-heat oven to 350°F (180°C).
• Cut onions in half, top to bottom.
• Trim and peel each onion half, but do not cut off the root end; this will keep the onions intact as they cook.
• Arrange the onions in one layer in a baking dish, cut side up.
• Sprinkle evenly with the vinegar, followed by the oil, salt, pepper, and chopped rosemary.
• Cover with foil and roast for 30 minutes.
• Remove the foil, and broil until lightly charred, about 5 minutes.
• Remove from oven and drizzle with extra olive oil, if desired, then sprinkle with rosemary leaves and serve.

Steps:

• In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once., Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar. , Transfer roasted potatoes to a large bowl; stir in caramelized onions.