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Started By
Message
Recipe for baked/roasted yellow onions?
Posted on 8/26/21 at 10:50 am
Posted on 8/26/21 at 10:50 am
Bought a bag and we already had 4 from the last bag…I want to roast up the older ones, they still look perfect.
Olive oil or butter?
Herbs de Provence and S&P? I have some fresh Rosemary too.
I see some recipes with balsamic vinaigrette.
I have sone authentic soy sauces, superior dark and a sweet one…IDK maybe with a togarashi.
Anyone with a good recipe?
ETA: They’re roasting at 425 for 40 minutes…may have to adjust that and hit them with the broiler. Not sure why I’m making so many onions…oh well.
Olive oil or butter?
Herbs de Provence and S&P? I have some fresh Rosemary too.
I see some recipes with balsamic vinaigrette.
I have sone authentic soy sauces, superior dark and a sweet one…IDK maybe with a togarashi.
Anyone with a good recipe?
ETA: They’re roasting at 425 for 40 minutes…may have to adjust that and hit them with the broiler. Not sure why I’m making so many onions…oh well.
This post was edited on 8/26/21 at 11:37 am
2
Posted on 8/26/21 at 11:00 am to Gaston
I like to slice them thick, stick some toothpicks in the sides to anchor, season to taste and grill them over high heat for few minutes on each side and serve them with a big fat ribeye and fresh corn.
Posted on 8/26/21 at 11:07 am to msap9020
quote:
season to taste and grill them over high heat
That's my preferred way of cooking onions.
Thick sliced, light olive oil coating on both sides so my seasoning will stick and I use a simple Slay Ya Mama, Black Pepper and Garlic Powder shake over the onions and grill till done.
You'll have grill marks and the onions will sweeten up considerably when cooked.
Posted on 8/26/21 at 11:22 am to msap9020
I’ll broil them…good idea on the toothpick, so I can flip them to brown the other side.
Posted on 8/26/21 at 11:38 am to Gaston
Olive oil, S&P, chipotle powder. Grilled or broiled
Posted on 8/26/21 at 12:38 pm to Gaston
1 hour in at 425.
Pulled them at an hour and twenty minutes:
This post was edited on 8/26/21 at 1:04 pm
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