Rich roast onions

Rich roast onions


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About this recipe: As part of a Tex-Mex vegetarian buffet, this dish is best served with black bean chili, green rice, salsa cruda, stir-fried vegetables plus coriander and cabbage slaw (all of which can be found on this site).

Brenda Houghton

Serves: 8 

  • 4 very large white onions, about 300g (10½ oz) each
  • 100 ml (3½ fl oz) balsamic vinegar
  • 1 tablespoon brown sugar
  • Salt and black pepper

Prep:5min  ›  Cook:1hr15min  ›  Ready in:1hr20min 

  1. Heat the oven to 200°C (400°F, gas mark 6). Cut the onions in half through the root, leaving the skin on, and place them, cut side down, in a single layer in a roasting tin.
  2. Mix the vinegar and sugar with 200 ml (7 fl oz) of water, pour it over the onions and roast for 1 hour-1 hour 15 minutes until they are soft.
  3. Arrange the onions, cut side up, on a platter, season and serve warm.


Nutrition is calculated for one serving of black bean chilli, green rice, salsa cruda, stir-fried vegetables, rich roast onions plus coriander and cabbage slaw (all found on this site).

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