Marinated Roasted Onions
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These slow roasted onions are easy to make for a simple, flavorful holiday side. Make this recipe to serve with your holiday ham, turkey, or beef roast.
This recipe is worth you taking a look at. Really. It’s not a typical holiday side dish like traditional French’s green bean casserole or roasted potatoes, but I bet you’ll love it just as much. The onions caramelize roasting in a bath of red wine vinegar, brown sugar and spices.
The result is a tender vegetable that’s soft and creamy on the inside and caramelized on the outside. The flavor is mellow and sweet, and it takes on the flavor of the marinade, making a memorable side on your holiday table.
These make it to our table more times than I can count because they don’t need a holiday reason to sing and are perfect with grilled meats when no holiday is the reason.
Roasted Onion – Choosing the Right Variety
- Best Onions for Roasting / Baking
Because this is a side dish recipe, the best option is to use an extra large variety of onion. You’ll be slicing them in half and leaving the skins on while they bake, so I recommend using a large, sweet variety like Vidalia or yellow. You could even use red onion, which also tastes fantastic caramelized!
- Choosing a variety based on the protein you’re serving.
- Poultry– If you’ll be serving the roasted onions with a roast turkey, I think yellow is your best option.
- Pork– The best option to serve with a holiday ham is definitely Vidalias. Their sweetness pairs perfectly with glazed ham, especially if you’ll be using a slightly spicy glaze like chipotle orange.
- Beef or Lamb– For boneless prime rib, lamb roast, or braised beef brisket, any type of onion works well. This is where making baked roasted red onions might be a great choice.
Video: Making Marinated Roasted Onions
The recipe is pretty simple and aside from the marinating, it’s really quick and easy to make. Watch the video in the recipe card to see the process from start to finish.
Planning Ahead
This roasted onions recipe is one you need to plan ahead for, as the onions need to sit and marinate overnight before roasting. While you’re at it, these Herb Roasted Potatoes could easily be made at the same time!
NOTE:
I’ve roasted onions without marinating, and they’re okay. But I feel the overnight soak really makes a difference. If you’re crunched for time and need to skip the overnight soak, at least let them marinate for an hour if you’re able to.
This is a rich and flavorful side dish, and it really does go well with nearly every protein you can think of. For a nice garnish and punch of flavor, I occasionally add fresh chopped rosemary during the last 5 minutes of baking time.
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This post, first published on Kevin Is Cooking November 2017, was last updated with new content on Sept. 11, 2021.
Marinated Roasted Onions + Video
Ingredients
Marinade
- 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
- 1 pinch red pepper flakes optional
- 4 large onions (See Note 1)
Roasting
- 4 tbsp butter
- 1 tsp fresh rosemary chopped
Instructions
- Blend marinade ingredients in small bowl and pour into a baking dish that will hold all 8 onion halves. I use 8×8″ baking pan or round 12″ baking stone (pictured) depending on size of onion.
- Trim the end of onions and cut horizontal (leaving skin on) and place cut side down in marinade. Marinate overnight covered in refrigerator.
- 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.
- 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.
Video
Notes
- White, yellow, or red onion may be used. Trim ends off onions, slice in half horizontally, keeping the skin on to hold shape and protect the outside as it roasts. Just peel and discard the skins before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Wow! Amazing! I don’t like onions but these taste phenomenal and everyone ate them all.
I love that so many people who didn’t like onions were converted with this recipe. I love it, too! Thanks for coming back to let me know Aly. 🙂
Would it be okay to marinate the onions for 2 days instead?
Not a problem Valerie.
Hi! want to make this recipe for Thanksgiving, but due to limited oven space I’m thinking about trying it in an air fryer. Thoughts/recommendations?
Actually I haven’t dabbled in the air fryer craze, but if you do, let me know and I can update the recipe card to reflect?
These were wonderful and easy!
Yay! So happy you enjoyed these Wendy! Thanks for coming back to let me know.
Hi! I’ve been making these on and off for the last 5 years. Everyone loves them, I love them. They are easy enough for weeknights and elegant enough for company and holidays. That little pat of butter makes a world of difference! This is a really great recipe!!!! Thanks Kevin…. P.S. I absolutely appreciate the calorie count on your recipes. It makes my life so much easier (and tastier!)
Sl glad these are a hit and thanks for taking the time to come back and let me know Mary.