Roasted Caramelized Onions

Serves: 8
Total Calories: 74


2 pounds large yellow onions
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons water


Heat the oven to 400°F. Cut the onions in half. Lay them on their cut sides and cut off the pointed ends remove the dry layers. Trim the root end so that all the roots and dirt are gone but the core holding the layers of onion together is still attached. Cut each onion half into 6 to 8 thin wedges.

Toss the onions, olive oil, salt, and pepper on a large, rimmed sheet pan and spread out in an even layer. Roast for 30 minutes, tossing the onions halfway through to help them caramelize evenly. When they are done they will be browned on their edges.

Remove from the oven and sprinkle the water over the top. Toss to combine, using the moisture to scrape any brown bits stuck to the bottom of the pan into the onions. Refrigerate in a tightly closed container for up to 2 weeks. Use in any preparation calling for caramelized or roasted onions.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 74
Calories from Fat: 30

This Roasted Caramelized Onions recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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