Ingredients
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3 onions, any color, peeled and quartered
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3 tablespoons olive oil
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3 tablespoons balsamic vinegar
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1 tablespoon minced fresh thyme (or 1 teaspoon dried)
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1 teaspoon minced fresh rosemary (or ½ teaspoon dried)
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½ teaspoon kosher salt
Instructions
Preheat the oven to 400°F.
2. Prepare the Onions
Peel the onions and cut them into quarters.
Place the onion wedges in a 7 × 11-inch baking dish.
3. Add the Seasonings
Pour the balsamic vinegar and olive oil over the onions.
Add the thyme, rosemary, and salt. Toss everything together until the onion wedges are evenly coated.
4. Roast the Onions
Bake for 50–60 minutes, stirring once halfway through, until the onions are fork-tender and caramelized.
5. Finish and Serve
Remove the dish from the oven and drizzle the remaining balsamic dressing over the onions.
Serve warm with the flavorful pan juices.
Notes
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Cut evenly: Similar-sized onion wedges roast more evenly.
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Choose your onions: Yellow, red, or white onions all work well. Each brings a slightly different sweetness and flavor.
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Don’t skip the halfway stir: Turning the onions helps them cook evenly and coat in the balsamic dressing.
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Watch the caramelization: The onions should become tender and golden-brown without burning. Check toward the end of the cooking time.
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Keep the pan juices: The balsamic, olive oil, and onion juices make a flavorful finishing drizzle.
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Adjust the herbs: Fresh thyme and rosemary provide a fragrant finish, while dried herbs work well when fresh ones aren’t available.
