Baked Sweet Onions with Balsamic Vinegar and Oregano
6 servings
35 minutes
This delightful Italian recipe transforms ordinary onions into an exquisite dish, combining the sweetness of roasted vegetables with the rich sweet-sour note of balsamic vinegar. Subtle oregano aromas complement the harmony of flavors, creating a perfect dish to serve as a side for meat and vegetable dishes or as a standalone appetizer. Roasted onions become soft, caramelized, and filled with the depth of flavor characteristic of Mediterranean cuisine. Their tender texture and rich aroma make them an excellent addition to the table, bringing warmth and coziness to the meal. This recipe is proof that simple ingredients combined in the right proportions can turn into a gastronomic masterpiece worthy of the finest Italian restaurants.
1
Preheat the oven to 190 degrees.
2
Peel the onions and cut them in half crosswise. The height of the halves should be about 4 cm.
3
Pour 1-2 tablespoons of olive oil into the bottom of a large fireproof dish and spread it evenly.
- Extra virgin olive oil: to taste
4
Place the onion halves facing each other in the dish, cut side up. Drizzle with 0.25 cup of olive oil and mix to coat the onion completely with oil. Arrange again with the cut side up.
- Onion: 4 heads
- Extra virgin olive oil: to taste
5
Generously drizzle with balsamic vinegar, season with salt and pepper. Bake for 30-45 minutes until tender and golden. During cooking, you can baste with oil from the pan. Cool to room temperature, sprinkle with chopped oregano leaves, and serve.
- Modena Balsamic Vinegar: to taste
- Salt: to taste
- Freshly ground black pepper: to taste
- Fresh oregano leaves: 2 tablespoons