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Lilly’s Table

 
 
Warm Dandelion-Sweet Potato Salad
© Lillys-Table.com Photo of Roasted Spring Onions
 

Tags: Dairy Free Gluten-Free Vegan Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Roasted Spring Onions

from Warm Dandelion Salad with Roasted Spring Onions and Runny Eggs, the Week of April 17, 2016.
View the previous recipe for this meal.

Use fresh bulbs of spring onions, fat tiny cipollini, even hearty shallots can be used for this heavenly dish that essentially caramelizes the onions slowly under the consistent oven heat. If you are starting with small bulbs of onions, they may not even need to be sliced. Just be sure to remove the outer tough layer. When I feel I have done this, I have noticed occasionally after cooking that the outer layer is a bit tough. Just pull these off to make it easier for your guests to enjoy!

Ingredients

  • 1 lb spring onion, bulbs, or cipollini or shallots
  • 1 tablespoon balsamic vinegar, or more
  • 2 tablespoons olive oil, or more
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 350. Cut either end of the onion off. Peel off the outer layer or more of the onion until you are to the tender center. If taller than 2 inches, cut into 1-inch slices. Spread out the onion slices with the wider side up in a baking dish.

Drizzle on a splash of the balsamic, dividing it across each onion slice and giving the onion a chance to suck up the vinegar. Drizzle on the olive oil in a similar fashion. Sprinkle each slice with salt and pepper.

Place in the oven to roast. Turn over every 15 minutes to keep the slices coated and moist. Bake for about 45 minutes up to an hour depending. Pull them out when the onions are just tender and golden in color.