Roasted Red Onions with Balsamic Reduction

Photo: Sarah Ligon

Photo: Sarah Ligon

We have received so many beautiful onions in the late summer share this year that I have quite a stockpile to see me through until the fall share starts. I tend to dice the red onions for fresh dishes, such as salsa and guacamole, and cook with the longer-storing yellow onions. But of course red onions cook up perfectly well, too! 

Since I had a house full of guest this weekend and a whole crisper full of red onions that wouldn’t keep much longer, I needed a dish that would make use of a lot of them. Enter this recipe for roasted red onions, recommended by Native Son Farm employee Jana Eakes. Fancy enough for a dinner party, yet simple enough to make any night of the week, this recipe was a total winner. And the best part? That honey-balsamic reduction smelled so good bubbling on the stove, it enticed even the pickiest members of the household to give red onions a try.

Thanks, Jana!
 

Roasted Red Onions with Balsamic Reduction

Ingredients

  • 4 large red onions, peeled and sliced in half
  • olive oil
  • sea salt and freshly ground pepper
  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey
  • fresh thyme
     

Preparation

Preheat the oven to 375-degrees F and coat a roasting pan with olive oil. Remove the root end of each onion, then peel off outer layer and slice each onion in half. Place each onion half a few inches apart on the roasting pan, and, using a pastry brush, brush each slice generously with olive oil and sprinkle with salt and pepper.

Cover the pan with tin foil, and back for 20 minutes. Then remove the foil, and cook for another 20 minutes, until edges begin to blacken.

Meanwhile, prepare the reduction by combining the honey and balsamic vinegar in a small saucepan. Bring to a boil, then reduce to a simmer and cook for about 15 minutes, or until the liquid is reduced by half and the reduction coats the back of a spoon. Drizzle the reduction over the onions and garnish with a handful of fresh thyme leaves.

Photo: Jana Eakes

Photo: Jana Eakes