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Categories: Vegetables, Vegetarian

Roasted onions with vinegar dressing

Tuscany's out; Lazio's in. Lazio, in case your geography's rusty, is the region halfway down Italy's western coast, in the middle of which sits Rome. Rome isn't known as one of the world's -- or even Italy's -- great food ... Read more

Total time: 2 hours, largely unattended | Serves 6
Note: From "Roma," by Julia Della Croce.
  • 6 onions, peeled
  • Extra virgin olive oil for brushing
  • Sea salt to taste
  • White wine vinegar for sprinkling
  • Freshly ground black pepper to taste

Step 1Cut the onions in half crosswise. Place them in a bowl and add cold water to cover. Let stand for about 1 hour. Drain and pat dry.

Step 2Heat the oven to 350 degrees. Line a baking sheet with heavy-duty aluminum foil and coat with oil. Brush the onion halves all over with olive oil and place them, cut-side up, on the prepared pan. Sprinkle with salt and roast until thoroughly tender and nicely browned, about 1 hour.

Step 3Transfer to a serving dish. Sprinkle lightly with vinegar and generously with pepper to serve.

Each serving:
161 calories; 1 gram protein; 9 grams carbohydrates; 2 grams fiber; 14 grams fat; 2 grams saturated fat; 0 cholesterol; 3 mg. sodium.
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