Balsamic-Roasted Onions

Updated Aug. 12, 2024

Total Time
1 hour 30 minutes
Rating
4(27)
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Ingredients

Yield:4 to 8 servings
  • 8medium-size onions, about 2 pounds
  • 3tablespoons good quality aged balsamic vinegar
  • 1tablespoon honey
  • Salt and ground black pepper
  • 2tablespoons unsalted butter
  • â…”cup fresh apple cider
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

120 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 2 grams protein; 455 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Slice about ÂĽ-inch from top and bottom of each onion. Peel onions, removing outer layer of flesh as well. Score onions about Âľ of the way down, cutting at ÂĽ-inch intervals in a crisscross pattern. Place onions in a bowl of ice water for 2 to 4 hours, until cut area looks ruffled. Drain upside down 10 minutes.

  2. Step 2

    Heat oven to 375 degrees. Place onions in a baking dish that holds them closely.

  3. Step 3

    Beat vinegar and honey together, and season with salt and pepper. Brush over onions. Dot each with butter. Pour cider into baking dish. Cover dish with foil and bake 30 minutes. Uncover and baste with pan juices. Bake uncovered 30 minutes more, basting every 10 minutes. Baste again and serve.

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