Simple, Roasted Onions From 1808

[Mik]

That too. They are usually more available than Vidalias anyway. Just ordered a couple from Kroger.

[George K]

It was good. Surprisingly good.

I just had a yellow onion that I used. I baked it at 350 for about 45 minutes. Should have gone a bit longer, because the inside part was still a bit "onion-ey" if you know what I mean. However, the outer layers had that wonderful "been-cooking-in-the-slow-cooker" flavor. Adding salt made it a bit more flavorful too.

Stupid easy, and a very nice low-calorie lunch.

An onion, who'da thunk it?

[jodi]

Ok, I’m going out to buy a bag of onions.

[Jolly]

Take Mik's advice.

[George K]

@Jolly said in Simple, Roasted Onions From 1808:

Take Mik's advice.

I intend to! But, it's not like this was bad, at all!

I'll def make it again. A 60 calorie fill-your-tummy lunch? FTW!!

[George K]

I've made this about half a dozen times and it stands up. Just as wonderful as before.

Stupid, STUPID, easy.

In the comments on the youtube video:

"Some Hipster restaurant will certainly put this on their menu and charge folks $15 an onion."

[LuFins Dad]

@george-k

I’m glad you brought this up again... As a matter of fact, we were making a late dinner that included “roasted beetroot”, so I grabbed a huge yellow onion from the bag and just tossed it in the onion. Delicious!

[LuFins Dad]

I’m trying it on the grill tonight.

[Jolly]

Speaking of grilling...Don't forget, it's peach season. Grilled peaches and vanilla ice cream are hard to beat.

And, in the spirit of this thread, easy.

[Larry]

@mik said in Simple, Roasted Onions From 1808:

I would use a sweet onion like a Vidalia.

Absolutely.