For these wine-roasted onions, which may be used on sandwiches, in pasta dishes, or on baked potatoes, choose a dry, fruity red wine like Pinot Noir, Merlot, or Zinfandel.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
Ingredients
- ½ cup dry fruity red wine (such as Pinot Noir, Merlot, or Zinfandel)
- 3 tablespoons olive oil
- 1 tablespoon sugar
- ¼ teaspoon kosher salt
- 2 pounds onion, cut into 1-inch wedges
- chopped fresh thyme for garnish
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Whisk together wine, oil, sugar, and salt in a 3-qt. rectangular baking dish. Add onions. Cover with foil. Roast for 30 minutes.
- Stir onions. Roast, uncovered and stirring once, until onions are tender and caramelized and liquid in the bottom of dish is thickened, about 30 minutes more. Garnish with thyme.
- You can use yellow or white onions or a mixture of the two.
- Store any leftovers, covered and chilled, up to 4 days.
Reviews
Betty Soup!!! This recipe is fantastic!! While I made to go with our steaks tonight, I could see being just as good with fish, pork chops or chicken!! Used Pinot Noir. My onions; I used half red and half vidalia and 3 each since they were on the smaller side. After cooking 30 min covered, I added some sliced mushrooms to the second half of the specified bake time because they were on an amazing sale at our local grocer. Why not add here?? This wine infused onion and mushroom bake was wow-oh-WOW good!! I think they could be removed from the heat after 15-20 min uncovered bake time so keep an eye on to judge and cook to your desired doneness. So glad I stumbled across this recipe! Thank you!! Will make again many times to come!
Once you make this you will never want to be without it! Delicious aroma fills the place, and when the onions are done, it’s hard to keep from eating them all right then. I forgot to cover them but it worked well anyway. They are ideal for salads, sauces, soups, and sandwiches. Don’t miss this one. It’s amazing.
It was a very EASY recipe and very good. I used yellow onions. I think I would either use white next time or a mixture of both as the author noted in the cook’s notes. The onions did not carmelize fully after the designated time so I turned off the oven and let them sit in the heat for a little longer just to cook more. Thank you for the recipe. 🙂