This scrumptious oven roasted onions recipe transforms simple ingredients into wonderfully seasoned caramelized onions that are a delicious side dish for so many meals. Looking for more easy side ...

This recipe for roasted red onions is as simple as can be, requiring just onions, a drizzle of olive oil, and seasoning. After 50 minutes in a hot oven, the roasted onions will be sweet, savory ...

Total time: 1 1/2 hours Servings: 4 to 6 Note: From Nancy Silverton.

Heat the oven to 350 degrees. Line a baking sheet with heavy-duty aluminum foil and coat with oil. Brush the onion halves all over with olive oil and place them, cut-side up, on the prepared pan.

Preheat oven to 350 degrees. Spray a baking pan with non-stick cooking spray or roll 1-2 teaspoons of oil around baking pan or dish. Cut ends off of onions, then cut onions in half or in thirds.

Peel the onions and put them in a large oven-proof skillet. Toss with the olive oil, thyme or oregano, sugar and 1/4 cup of the vinegar. Bring to a simmer over medium heat.

Preheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with ...

Six 7-to-8-ounce onions, halved and cut into wedges 6 teaspoons coarsely chopped fresh thyme 6 apples (such as Braeburn or Gala), about 2-3/4 pounds, peeled, halved, cored and cut into 4 wedges ...

Melt 3 tablespoons of the butter in a skillet over medium-low heat. Stir in 2 cups of the chopped onions, reserving the rest for another use, and cook until softened, 10-12 minutes.

Leave the onions over the heat for 5 minutes, then put the casserole into the oven and roast for 20 minutes. To make the curry sauce, put all the ingredients into a food processor and blitz until ...