Roasted Red Onions
(from kylerhea’s recipe box)
“Roasted red onions impart substantial richness and depth of flavor to many dishes, from classic roast chicken sauce to soup to pizzas to panini. They have a wholly different, mellow flavor, especially compared with raw or roasted while onions.”
Source: The Figs Table by Todd English
- 3 lbs red onions, peeled and cut into 1/2 inch dice (about 4-5 onions)
- 3 Tbs vegetable or canola oil
- 1 Tbs kosher salt
- 1 Tbs plus 1/2 tsp black pepper
Preheat the oven to 350 degrees.
Place all the ingredients on a baking sheet and toss to combine. transfer to the oven and roast until translucent, about 40 minutes, stirring occasioanlly to prevent blackening.
Use immediately, or cover and refrigerate up to 3 days.
Makes about 1 1/2 to 2 cups