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Marinated Slow Roasted Onions

These Marinated Slow Roasted Onions are a side dish that is worth your investigation. Truly. Not your normal side dish like a green bean goulash or a heated potato, these onions caramelize cooking in a shower of red wine vinegar, earthy colored sugar and flavors. 

Marinated Slow Roasted Onions 

The outcome is a delicate and velvety within and caramelized outwardly onion that progresses in flavor and takes on the marinade to make a vital side on the occasional table.
Simmered onions you state? Why truly, these Marinated Slow Roasted Onions are unfathomably delectable thus simple to make and the fragrance will get your mouth watering. I needed to impart to you a fast and delectable side dish today with all the up and coming occasions. 

These cause it to our table a larger number of times than I to can tally since they needn't bother with a vacation motivation to sing and are immaculate with barbecued meats when no occasion is the explanation. 

Cut onions get cut into equal parts on a level plane, keeping the skin on to hold shape and secure the outside as it later dishes. At that point marinade, for the time being, spot with some spread, slashed rosemary and moderate meal in the marinade. Brilliant! 

This one you have to prepare for as the onions marinate for the time being before simmering. While you're grinding away these Herb Roasted Poupon Potatoes could without much of a stretch be made simultaneously! 

I've caused them without marinating and to feel the overnight splash truly makes this rich and tasty. I sometimes include new slashed rosemary at the most recent 5 minutes of simmering for an additional punch of flavor. Appreciate!



·         1 cup water
·         1 cup red wine vinegar
·         2 tbsp brown sugar
·         1 tsp fresh rosemary chopped
·         1/2 tsp salt
·         1/4 tsp black pepper
·         pinch red pepper flakes optional
·         4 large white or yellow onions (See Note 1)


·         4 tbsp butter
·         1 tsp fresh rosemary chopped


1.    Blend marinade ingredients in small bowl and pour into a baking dish that will hold all 8 onion halves. I use 8x8" baking pan or round 12" baking stone (pictured) depending on size of onion.
2.    Trim the end of onions and cut horizontal (leaving skin on) and place wide side down in marinade. Marinate overnight covered in refrigerator.
3.    Preheat oven to 400°F. Flip the onions over in the marinade, and lay on the flat bottom of each side. Top each onion with 1/2 tablespoon of butter and remaining teaspoon of rosemary. 
4.    Roast uncovered in oven for 1 hour or until golden brown, basting once or twice during roasting. Remove from heat, spoon reduced sauce over and sprinkle with parsley or more fresh chopped rosemary. Remove outer skins before eating and serve.


1. Trims ends off onions, slice in half horizontally, keeping the skin on to hold shape and protect the outside as it later roasts.