Roasted Onions with Balsamic Vinegar
Here's an easy side dish to dress up any dinner or combine with other vegetables for a vegan or vegetarian meal (see below). Adapted from Nigella Lawson, I've chosen to break the onions up, which produces some crispy portions, whereas Nigella cuts the onions into large pieces, resulting in larger and softer pieces. No matter - the slow roasting brings out the best of the onion's flavours. Make them both ways, and vary the herbs for different tastes. Click here for more tasty side dishes.
Ingredients
Serves: 6-8, as part of a meal
Time: 1 hour, 5 minutes
1 kilogram red onions or onion of your choice
Olive oil
1 teaspoon cumin or fennel seeds
1 teaspoon sea salt flakes (or to taste)
1 teaspoon or more balsamic vinegar
1 large bunch fresh basil, chopped or torn (optional) OR a healthy shake of dried basil
Method
Preheat the oven to 400ºF.
Cut the onions into quarters or pieces, according to your taste.
Spread the onions onto a baking pan, pour the olive oil over them, then scatter with cumin or fennel seeds, tossing the onions on the pan to coat them thoroughly.
Bake in the oven for 1 hour, by which time the onions should be cooked through.
Remove the pan from the oven, sprinkle salt and drizzle the balsamic vinegar over the onions, then toss them gently and leave them for up to 1 hour to come to room temperature, though you can eat this hot if you prefer.
On serving, add the basil, chopped or torn, and toss again, seasoning to taste.
Serving Suggestion: For a vegan or vegetarian meal, either serve on top of chickpeas or mix together. Add more roasted or grilled vegetables as desired. Optionally, sprinkle with feta cheese for a wholesome lunch or supper.
Here's an easy side dish to dress up any dinner or combine with other vegetables for a vegan or vegetarian meal (see below). Adapted from Nigella Lawson, I've chosen to break the onions up, which produces some crispy portions, whereas Nigella cuts the onions into large pieces, resulting in larger and softer pieces. No matter - the slow roasting brings out the best of the onion's flavours. Make them both ways, and vary the herbs for different tastes. Click here for more tasty side dishes.
Ingredients
Serves: 6-8, as part of a meal
Time: 1 hour, 5 minutes
1 kilogram red onions or onion of your choice
Olive oil
1 teaspoon cumin or fennel seeds
1 teaspoon sea salt flakes (or to taste)
1 teaspoon or more balsamic vinegar
1 large bunch fresh basil, chopped or torn (optional) OR a healthy shake of dried basil
Method
Preheat the oven to 400ºF.
Cut the onions into quarters or pieces, according to your taste.
Spread the onions onto a baking pan, pour the olive oil over them, then scatter with cumin or fennel seeds, tossing the onions on the pan to coat them thoroughly.
Bake in the oven for 1 hour, by which time the onions should be cooked through.
Remove the pan from the oven, sprinkle salt and drizzle the balsamic vinegar over the onions, then toss them gently and leave them for up to 1 hour to come to room temperature, though you can eat this hot if you prefer.
On serving, add the basil, chopped or torn, and toss again, seasoning to taste.
Serving Suggestion: For a vegan or vegetarian meal, either serve on top of chickpeas or mix together. Add more roasted or grilled vegetables as desired. Optionally, sprinkle with feta cheese for a wholesome lunch or supper.