Three-Onion Roast Recipe

Three-Onion Roast Recipes

Ingredients :

3 cups small white boiling onions, peeled and left whole (18-20 onions)

12 shallots, peeled and left whole

12 cloves garlic, peeled and left whole

about 1/4 cup olive oil

about 1/2 cup balsamic vinegar

2 tbsp water

2 tbsp sugar

2 tbsp chopped fresh thyme; or 1.5 tsp dried

2 tbsp chopped fresh rosemary; or 1.5 tsp dried

salt and freshly ground black pepper

Method :

Preheat the oven to 400 degrees. In a medium-size roasting pan or shallow casserole, mix all the ingredients, making sure the onions, shallots and garlic are thoroughly coated. Cover the pan with aluminum foil and roast the onions, stirring them once or twice, for about 60 minutes. Check the onions after 40 minutes to make sure they are not drying out and add more oil and vinegar if needed.

Remove the roasting pan from the oven and serve the onions, or spoon them into a glass jar and cover with the marinade from the pan. If there is not enough marinade to cover the onions, add additional oil and vinegar.

Makes 6-8 servings

Small white boiling onions, shallots and garlic are roasted together in a slightly sweet, vinegary glaze. These onions are totally irresistible and can be eaten hot from the oven, at room temperature, or chilled. They will keep in a sealed jar in the refrigerator for up to two months. Use them in salads, antipasto platters, or serve them with cold meats and cheese.

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