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Recipe for :

Oven Roasted Sweet Onions

This recipe comes from Patty McDuffy via "". Patty said:

"This delicious accompaniment for meat or poultry comes from Bradley Ogden, renowned co-owner / chef of the Lark Creek Inn and One Market, two of Northern California's most popular restaurants. Adapted from Breakfast, Lunch & Dinner (Random House) by Bradley Ogden".


2 sweet onions, about 8 ounces each
3 cloves garlic, peeled, sliced thinly
3 bay leaves
8 parsley stems
3 sprigs fresh sage or 1/2 teaspoon dried
2 sprigs fresh oregano or 1/4 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil

  • Heat oven to 500º.
  • Cut unpeeled onion into eighths.
  • 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.

Serves 4