As soon as it gets somewhat cold outside, I just start getting this compulsive urge to roast every single vegetable I come across. I’d never thought of roasting onions as a stand-alone (just mixed in with some other root veggies), but there was a recipe in October’s issue of Everyday Food that made them look so scrump I couldn’t resist. I was cooking steaks and homemade potato fries to celebrate the end of internal medicine month for Matt, and I thought roasted onions would be a great complement.
Celebratory dinner menu: spice-rubbed sirloin steaks, homemade tater fries, roasted onions, crusty bread.
I started with 2 6 oz spuds and used my brand stinkin’ new KitchenAid multi slicer to make the tater slices. So much easier than doing them by hand! I never got them evenly sliced, so I was always having a few burnt or a few mushy ones on the cooking sheet. (Thank you, Mom! We found this lovely device on sale at HomeGoods and my mom was kind enough to no-reason gift it to me.)
Once sliced, I throw the taters in a ziploc baggy with about 2 tsp of olive oil and give ‘em a really vigorous shake. Then I pour ‘em on a cookie sheet and sprinkle them with either kosher salt or a little bit of seasoning salt, depending on what kind of mood we’re in. (Tonight was a seasoning salt kind of night.)
Those go in the oven at 450 for 15-ish minutes. I really don’t know exactly how long they take, I am frequently opening up the oven to test them. I apologize for my lack of exactness.
On to the onions!
Start with a gorgeous red onion.
Chop, chop, chop. Into wedges. Throw in a bowl and add in some peeled garlic cloves. Drizzle one tablespoon of olive oil over everything and then sprinkle liberally with rosemary.
Before you put it all in the oven, lean in a get a big sniff. Onions, garlic and rosemary OH MY! Your house is going to start smell delicioso in about 2 minutes. These also go in your 450 oven (convienent!) and they’ll take 15 minutes to roast. If you remember, sneak over and give ‘em a flip about half way through. I was busy manning the grill and forget to do this – turned out fine.
When they’re done, you MUST must must drizzle them with a little bit of white wine vinegar. This was the yummy clincher. The combination of the savory oil and the hint of vinegar worked really well.
Serve and eat!