roasted onions

Roasted Peppers and Onions are a great standby to add to your favorite meals. It can be used with breakfast, lunch, and dinner! This vegan side dish is easy to make and flavorful.

Roasted Peppers And Onions

red bell pepper

orange bell pepper

yellow bell pepper

onion

avocado oil

smoked paprika

oregano

salt

pepper

Roasted Peppers and Onions

Preheat your oven to 400 degrees F.

Slice the bell peppers and onions.

Place the sliced vegetables onto a baking sheet and toss with the oil and seasonings.

Bake in a single layer for 20 minutes.

Toss&nbsp;after 20 minutes and then roast for another 10 minutes if needed.

These Marinated Slow Roasted Onions get soft and creamy on the inside and caramelize on the outside roasting in a bath of red wine vinegar, brown sugar and spices. Mouthwatering aroma! Best if marinated overnight.

Marinated Slow Roasted Onions

water

red wine vinegar

brown sugar

rosemary (chopped)

tsp salt

tsp black pepper

red pepper flakes (optional)

tbsp butter

Blend marinade ingredients in small bowl and pour into a baking dish that will hold all 8 onion halves. I use 8x8" baking pan or round 12" baking stone (pictured) depending on size of onion.

Trim the end of onions and cut horizontal (leaving skin on) and place wide side down in marinade. Marinate overnight covered in refrigerator.

Preheat oven to 400°F. Flip the onions over in the marinade, and lay on the flat bottom of each side. Top each onion with 1/2 tablespoon of butter and remaining teaspoon of rosemary.&nbsp;

Roast uncovered in oven for 1 hour or until golden brown, basting once or twice during roasting. Remove from heat, spoon reduced sauce over and sprinkle with parsley or more fresh chopped rosemary. Remove outer skins before eating and serve (See Note 2).

Marcus Wareing&#8217;s roasted onion tarte tatin makes a hero of the humble onion. Serve the rich, sticky tart with a dollop of cheddar mascarpone. This recipe is from Marcus’ Kitchen by Marcus Wareing (Harper Collins £22). Sweet tooth? Check out our classic apple tarte tatin. &nbsp;

Roasted onion tarte tatin with cheddar mascarpone

all-butter puff pastry

flour

unsalted butter, cubed

onions,

caster sugar

tbsp sherry vinegar

Worcestershire sauce (or Henderson’s Relish for vegetarians)

star anise

thyme sprigs,

For the cheddar mascarpone

mature cheddar, grated

mascarpone

You’ll also need

20-23cm ovenproof frying pan

Roll out the puff pastry on a lightly floured worksurface to 3-4mm thick, then use a roughly 24cm diameter plate as a template to cut the pastry into a circle. Put the pastry disc in the fridge to chill until needed.

Put a large ovenproof frying pan over a high heat and add 25g of the butter. Once it begins to foam, put the onions in the pan cut-side down and season. Cook for 4-5 minutes until the flat surfaces of the onions are well browned. Remove from the pan and cool. Once cool, remove any dry layers of onion/skin and discard. Keeping a small piece of root attached, slice each onion half lengthways into 2 wedges.

Heat the oven to 170°C fan/gas 5. Clean the frying pan, then put it over a medium heat. Once hot, add the caster sugar and cook slowly for 5 minutes, swirling it gently if necessary to help it melt but not stirring, until you have a deep amber caramel. Just before it begins to smoke, turn off the heat, then deglaze the pan with the vinegar and Worcestershire sauce. Keep stirring gently. Once the liquids are incorporated, add the remaining cubed butter and whisk until emulsified. You may find it easier to add the butter in small batches to keep the caramel from splitting. Allow the caramel to set for 5 minutes.

Once the caramel has set, scatter the star anise and thyme sprigs evenly over it. Arrange the onion quarters on top of the caramel in a circle around the edge of the pan, then in the centre of the pan in the same pattern. Keep the onion quarters as close together as possible as they will shrink during cooking. Remove the puff pastry disc from the fridge and place it over the arranged onions, using a spoon to tuck the pastry in and around the inside edges of the frying pan. Make 6 tiny cuts evenly over the top of the pastry – this will allow any steam to escape while the tarte is baking.

Bake in the oven for 35-40 minutes until the pastry is evenly risen and golden brown. Remove from the oven and allow to cool for 10 minutes.

While the tarte cools, put the ingredients for the cheddar mascarpone in a food processor or blender and whizz for 30 seconds until you have a thick, smooth cream.

To finish the tarte, run a small knife around the inside of the pan to ease away the pastry. Place a large serving dish on top of the pan, then quickly turn the pan upside down, releasing the tarte (this needs to be done swiftly to prevent any liquid running out). Scatter over some extra thyme, then serve in slices with the cheddar mascarpone.

Roasted Onions done in a muffin pan have lightly charred, crispy edges and a sublime buttery soft sweetness!  Clarified butter and beef base concentrate give this easy intensely flavored side dish all the vibes of French Onion Soup!

Roasted Onions (Muffin Pan Method)

Cooking spray

yellow onions ((red will also work))

black pepper

ghee ((clarified butter))

beef base

Preheat oven to 425 degrees.  Spray each muffin cup of a 12-cup muffin pan with cooking spray.

Peel the onions and trim off any roots, being careful to not cut off too much so the onion wil hold together.

Cut the onions in half through the center to expose concentric circles.

Place half an onion in each muffin cup cut side up.

Season with freshly ground black pepper to taste.

Place in the oven and bake for 20 minutes or until the onions have softened slightly, sunk into the cups a little and the layers have started to open up.

Take the muffin pan out of the oven and top it with even amounts of ghee (clarified butter) and the beef base concentrate.  Using a pastry brush, brush it evenly over the tops of the onions.

Return the pan to the oven and bake another 35-40 minutes or until soft and they can be easily pierced with a knife.

Transfer to a serving platter and drizzle with any juices remaining in the muffin pan.

This Sheet-Pan Roasted Red Onion Chicken is a flavorful and comforting one-pan meal featuring juicy roasted chicken atop sweet, caramelized red onions with a rich, blended onion sauce. Infused with fresh sage and thyme, paprika, and a hint of crushed red pepper flakes, this recipe delivers a beautifully roasted chicken with a savory, smooth sauce that's perfect for a delicious weeknight dinner or casual gathering.

Sheet Pan Red Onion Chicken Recipe

red onions,

garlic,

Tbsp. chopped fresh sage

thyme,

1 (3 1/2- to 4-lb.) whole chicken, or 8 assorted chicken pieces

paprika

Kosher salt

red pepper flakes

olive oil

Tbsp. unsalted butter, softened

sweet white vinegar

Preheat and prepare baking surface

Arrange a rack in the center of your oven with no other rack above it, and preheat the oven to 450°F (230°C). Place a baking sheet on the rack to preheat while you prepare the ingredients.

Toss onions with herbs and oil

In a large bowl, combine the sliced red onions, peeled garlic cloves, chopped fresh sage, chopped fresh thyme, and extra-virgin olive oil. Season generously with kosher salt and freshly ground black pepper. Toss gently to coat all ingredients, separating some, but not all, of the onion layers for even cooking.

Prepare the chicken

Pat the chicken dry thoroughly with paper towels. Season all over with paprika, 4 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Arrange the chicken breast side up. Tie the legs together with kitchen twine if desired and tuck the wing tips underneath for even roasting.

Arrange chicken and onions on the hot baking sheet

Carefully remove the preheated baking sheet from the oven. Transfer the onion mixture evenly across the sheet, then place the seasoned chicken on top in the center, ensuring the onions spread out around it.

Roast the chicken and onions

Roast in the oven for 60 to 70 minutes, rotating the pan halfway through cooking for even browning. The chicken is done when an instant-read thermometer inserted into the thickest part of a thigh registers 165°F (74°C).

Prepare the blended onion sauce

Transfer the cooked chicken to a cutting board to rest. Meanwhile, take half of the roasted onions and all the garlic from the baking sheet and place them into a blender. Add the softened butter, sweet white vinegar, crushed red pepper flakes, 1/4 teaspoon kosher salt, and 2 tablespoons water. Blend until smooth and creamy.

Serve

Break the rested chicken down into 8 pieces. Transfer the remaining roasted onions to a serving platter, place the chicken pieces on top, then spoon the blended onion sauce generously over the chicken. Garnish with additional fresh thyme for a fragrant finishing touch.

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Top Tags

Roasted Peppers And Onions

Marinated Slow Roasted Onions

Roasted onion tarte tatin with ched...

Roasted Onions (Muffin Pan Method)

Sheet Pan Red Onion Chicken Recipe

Top 5 roasted onions recipes from across the web

The most viewed roasted onions recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Peppers And Onions

Marinated Slow Roasted Onions

Roasted onion tarte tatin with ched...

Roasted Onions (Muffin Pan Method)

Sheet Pan Red Onion Chicken Recipe

The most viewed roasted onions recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine