| Level: | Easy |
| Total: | 2 hr 5 min |
| Prep: | 10 min |
| Inactive: | 1 hr 30 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 3 sweet onions
- 1 cup light balsamic salad dressing (recommended: Newman’s Own)
- 2 tablespoons fresh tarragon leaves, lightly chopped
- 1 teaspoon crushed garlic (recommended: Christopher Ranch)
- Olive oil cooking spray
- Salt and freshly ground black pepper
Instructions
- Cut ends off onions, leaving stem and core intact. Quarter onions through core and peel away skin.
- Place onions in a large resealable bag with balsamic dressing, tarragon, and garlic. Squeeze out air and seal bag. Marinate in refrigerator for 1 to 4 hours, turning occasionally.
- Remove onions from refrigerator 30 minutes before roasting and bring to room temperature.
- Preheat oven to 400 degrees F. Lightly spray a baking pan with olive oil cooking spray.
- Place onions cut side up in prepared baking pan and pour marinade over top. Season with freshly ground black pepper.
- Roast in preheated oven for 25 minutes or until fork tender. (If onions begin to brown too quickly, cover loosely with foil.)
Reviews
These onions were excellent! I did make a couple changes becuase I did not have taragon or balsamic vinagerette. I made my own marinade with balsalmic vinigar, dried oregano, minced garlic, dijon mustard, salt and pepper and veg oil. Eliminated the taragon completely. I marinated for about 4 hours and cooked for about 35 minutes and they turned out fabulous. I’m not sure how other reviewers came out oily, mine were not oily at all. I wonder if they roasted them with the marinade in the pan. I pulled mine out of the mrinade with tongs and placed on a greased baking sheet, and mine were not oily at all. I served them with london broil, peas and bread. My boyfriend thought the onions were the best part of the meal! Will make these many more times! Thanks Sandra!
I’ve tried this recipe 3 times now. Once with just a good quality balsamic vinegar, once with a Wishbone Salad Dressing, and last night with Newman’s Own. Newman made a big difference.
I also think that you need twice as much fresh tarragon to get that hint of licorice that she spoke about. Surprised that the use of tarragon from the cupboard was not mentioned. Isn’t it much more likely that the house will have this herb handy as a member of the spice rack and isn’t that what this show is all about….making great recipes out of ingredients usually found at home?
And using frozen onions…are you kidding me?
I also think that you need twice as much fresh tarragon to get that hint of licorice that she spoke about. Surprised that the use of tarragon from the cupboard was not mentioned. Isn’t it much more likely that the house will have this herb handy as a member of the spice rack and isn’t that what this show is all about….making great recipes out of ingredients usually found at home?
And using frozen onions…are you kidding me?
OK, so normally I don’t watch Sandra’s TV show, but my mom told me about this recipe, and it sounded pretty good, so I made it tonight as a topping for hot dogs. Let me tell you, these onions are scrumptious! I didn’t have any balsamic vinaigrette dressing, so I just mixed olive oil and balsamic vinegar to taste, and I used dried tarragon because I didn’t have any fresh on hand. The results were wonderful, and were excellent on the hot dogs. They would also be a great compliment for burgers, sandwiches, or they work by themselves as a side dish — they’re THAT good! Definitely give them a try, make sure to mix the marinade to taste, as some people may find it too greasy and others may find the balsamic too tangy.
I made these for my boyfriend and he absolutely loved them and asks me to make them all the time. I never cooked with Tarragon before and now I definitely will.
This is delicious version of steak house roasted sweet onions. If you like less salt, then leave it out! The bottled salad dressing has plenty for most folks. A little char only adds to the taste and authenticity. These were not greasy at all when I made them. If you find them too greasy, make your own dressing with less oil. And be SURE to let them come to room temperature before roasting, so you will not need to add extra cooking time. I have served these with prime rib, fillet mignon, braised short ribs and brisket. They have been the perfect accompanient each and every time. I cannot imagine who some reviewers found them unsatisfactory. If you love roasted onions then you will most assurredly love these! Many thanks, Sandra.
I love this recipe. It is so easy to just toss the onions and marinade in a bag and let them sit and then get them when I’m ready. The balsamic salad dressing has a great rich flavor cooked on the onions. I usually leave out the tarragon and it is still great. It even tastes great if you don’t have time to let it marinate. Just follow the recipe and prepare the onions at the beginning of your prep for dinner and let them sit until ready to put in the oven and they are still tasty for that meal.
This is a great recipe; I used Kraft light balsamic & changed cooking time to 45 minutes to make the onions a bit softer…
I made these to try out before my husband’s 40th birthday to serve along side prime rib. They are awesome. I made my own homemade balsamic dressing staying short on the oil. To those who think the onions are greasy (hello? anyone ever sautee mushrooms?), ensure you use low fat dressing and/or make your ownto control the oil. To me, it tastes like onion rings w/out the fat and oil. As w/ all celebrity chefs and non cooks at home, take the time to make it your own.
I made these last night for my picky in-laws and husband, and they loved how sweet the onions tasted. Very easy! Only had 30 mins to marinate them, but very very good!
These were wonderful. I don’t know how anyone could find these greasy and “unappetizing”.