This quick roast onion dish is a perfect side for any dinner. 

Serves
6-8

Preparation

5min

Cooking

25min

Skill level

Easy
By
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Ingredients

  • 1 kg red onions, rough peel removed, halved and/or quartered
  • 25 g oregano, leaves only
  • 75 g aged balsamic vinegar
  • 50 g extra virgin olive oil, plus additional for dressing, if desired
  • Black pepper, ground, to taste
  • Salt, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Preheat oven to 220°C (200°C fan-forced).
  2. Toss all ingredients in large baking tray then roast for 20-30 minutes or until caramelised, starting to collapse and onion layers are separating.
  3. Dress with additional fresh vinegar and olive oil if desired.