ROASTED ONIONS WITH THYME
You've stumbled upon the ultimate guide to making succulent, flavor-packed roasted onions with thyme. You're about to learn the secrets to perfect roasting, discover handy tips and tricks, and find out why this dish isn't just tasty, but also packed with health benefits.
Ingredients
- 2 brown/yellow onions See Note 1
- 2 red onions
- 3 tablespoon extra virgin olive oil See Note 2
- 8 stalks fresh thyme
- sea salt and black pepper – to taste
To serve (optional)
- balsamic glaze See Note 3
- rocket/arugula leaves
Instructions
- Preheat oven to 200 Degrees C (390 F).
- Cut the onions in half, remove the stem and peel. Leave the root intact to hold the onion half in place.
- In a small cast iron skillet or baking dish, place the onions cut side up, and drizzle with the olive oil.
- Distribute the thyme over and around the onions and sprinkle with salt and pepper.
- Roast for 35 minutes, turning over halfway through to ensure even cooking.
- Remove from oven when they are tender and cooked through – check with the point of a sharp knife.
- The exact roasting time will vary depending on the size of your onions.
- Serve as is, or with a drizzle of balsamic glaze.
Notes
- Onions: I have used a combination of brown/yellow and red onions. Cipollini onions also work well and can be roasted whole.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Balsamic glaze: use store-bought or make your own.