Difference between revisions of "Roasted Onions"
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* 2 tbsp [[olive oil]] | * 2 tbsp [[olive oil]] | ||
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# Preheat oven to 400°F. | # Preheat oven to 400°F. | ||
# Do not peel the [[onion]]s. | # Do not peel the [[onion]]s. | ||
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# Use either as a side dish or as part of an antipasto or toss with fresh herbs such as [[oregano]] and serve as part of a salad. | # Use either as a side dish or as part of an antipasto or toss with fresh herbs such as [[oregano]] and serve as part of a salad. | ||
| − | [[Category:Vegetarian | + | [[Category:Vegetarian Recipes]] |
| + | [[Category:Appetizer Recipes]] | ||
[[Category:Oregano Recipes]] | [[Category:Oregano Recipes]] | ||
[[Category:Antipasto Recipes]] | [[Category:Antipasto Recipes]] | ||
[[Category:Yellow onion Recipes]] | [[Category:Yellow onion Recipes]] | ||
Latest revision as of 18:51, 26 June 2012
Ingredients
- 4 small yellow onions
- salt and pepper
- 2 tbsp olive oil
Procedures
- Preheat oven to 400°F.
- Do not peel the onions.
- Rub the outer skins well with the olive oil.
- Set them in an oiled baking pan, sprinkle with salt and pepper and bake for about 1 hour until soft and golden.
- Serve warm or at room temperature.
- Use either as a side dish or as part of an antipasto or toss with fresh herbs such as oregano and serve as part of a salad.
