Recipe Background
Roasted red onions: simple, rewarding, perfect for celebrating milestones.
When I was finally handed the keys to my very first car, a vintage beauty held together by sheer nostalgia and duct tape, I knew a celebration was in order. I wanted something simple yet rewarding, much like the process of coaxing that old engine to life. Enter: roasted red onions. They were the first thing I made to commemorate the freedom of the open road. I always had a couple of onions rolling around in the pantry, and their vibrant layers reminded me of the many routes that car and I would travel together.
Roasting onions taught me kitchen patience. Watching them transform in the oven, with olive oil coaxing out their sweetness, felt a bit like learning to drive stick. You have to pay attention, give it the right amount of time, and suddenly, everything clicks. I discovered the magic of caramelization that night, as the onions turned into sweet, translucent rings with just a sprinkle of kosher salt to enhance their depth. Tossing them halfway through was my secret to even browning, a tip that still guides my roasting adventures today.
That simple dish became a staple, not just for its taste, but for the memory of that first liberating drive. All it took was a large red onion, a splash of olive oil, and the knowledge that sometimes, the ride itself is the celebration.
Ingredients
- 1 large red onion peeled
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
Directions
- Preheat the oven to 400 degrees F.
- Slice the onion into 1/4-inch-thick slices and separate the slices into rings.
- Spread the onion rings in a glass baking dish.
- Add the olive oil to the onion rings and toss to coat.
- Sprinkle the onion rings with the salt.
- Roast the onions, stirring once halfway through, until they are soft and caramelized, about 20 minutes.
- Serve.
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