Oct 032008
 

image-roasted-onion

I had my Shabbat night meal planned and cooked: chicken shnitzels, rice, baked sweet potatoes, tossed salad. Nothing awesome, but sometimes I only want a plain sort of meal. Especially after all that rich Yom Tov eating. But I felt the need for a relish, something a little piquant to add interest. Looking around the kitchen, my glance fell on my onion basket. I had brought home a bagful of onions yesterday. They’re so cheap, and so good, and I can’t imagine cooking without them. So I made an entire side dish of some.

I rinsed some large onions, chopping off both ends and removing the first layer or two of peel. Over the onions I sprinkled some coarse salt, a few grinds of black pepper, about a tablespoon of olive oil. A little bit of dried thyme and sage: I think any one of your favorite herbs would taste good. A little paprika for color.

Placed each one in a nest of tin foil, and put ‘em in the oven. An hour later, I unwrapped them and voila: a savory vegetable to put alongside the shnitzel.

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  5 Responses to “Onions Roasted with Olive Oil and Herbs”

  1. Onions are a wonderful to put on the table, and are such a versatile vegetable, too.

  2. Yes, I love onions! I sort of remember a pop song from the early 60’s called “I Love Onions” – that’s me. One thing I do want to mention is that roasted onions are diuretic, which can be a problem if a person eats them at night. As we found out over Shabbat.

    Thank you for the compliment on the photos, by the way!

  3. Shavua tov. What a great idea! Those onions look delicious, and it sounds like such an easy recipe.

  4. Why do you leave the skins on? The onions look great but do you eat the skins? Do they get soft too or do you peel them at your plate?

    BTW this is a great blog.

  5. Thank you, Cheva.

    The skins are left on the onions to help them retain their shape and to keep their juices in. Without the skins, the onions would melt away to almost nothing. The skins also make the roasted onions look attractive on a plate.

    They don’t get soft. You have to push the roasted onion out with your knife; it’s not hard. There isn’t a Shabbat concern of “borer” here either, because you’re taking what you want and leaving what you don’t want behind. In any case one edible layer of onion always sticks to the inner skin and stays behind.

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