Roasted and Smoked Sweet Onions
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 5 lg walla walla onions peeled, and halved
- 1/4 c extra virgin olive oil
- 1/4 c basalmic vinegar
- 2 tb butter melted
- salt and white pepper
- Carbohydrate 16.97826875 g
- Cholesterol 7.62578125 mg
- Fat 9.7923703125 g
- Fiber 1.86187495067716 g
- Protein 1.7241953125 g
- Saturated Fat 2.75399875 g
- Serving Size 1 1 Serving (225g)
- Sodium 58.3268125 mg
- Sugar 15.1163937993228 g
- Trans Fat 0.549681562500001 g
- Calories 158 calories
Roasted Sweet Onions are a fantastic dish perfect for any occasion. The onions are roasted to perfection, giving them a deliciously caramelized flavor. The addition of smoke from the onion adds an extra layer of flavor that makes this dish truly special. This dish can be served as a side dish or as a main course. It is sure to please everyone at your table.
The roasting process is essential for this dish. Roasting brings out the natural sweetness of the onions and concentrates their flavor. The key to getting perfectly roasted onions is to use a low oven temperature and to cook them slowly. This will allow the onions to caramelize and develop their full flavor without burning.
The addition of smoke to this dish gives it an extra layer of flavor and depth. Smoke can be added to the dish in a variety of ways. One way is to place a few pieces of wood chips or chunks on the bottom of the oven. Another way is to use a smoker box. If you are using a smoker box, be sure to follow the manufacturer's instructions for use.
Once the onions are roasted, they can be served immediately or stored in an airtight container in the refrigerator for later use. Roasted Sweet Onions are a versatile dish that can be enjoyed in a variety of ways. They can be served as a side dish or as a main course. They can also be used as a topping for salads, sandwiches, or tacos.
Step-by-step
- Create a 10x14" roasting pan with at least 2 layers of heavy-duty aluminum foil by bending the edges up into 2" high sides and crimping the corners to hold them in place.
- Lay the onions in the pan, cut-side up.
- Combine the olive oil, vinegar and butter and pour over the onions, Bank hot coals on two sides of the bottom of a barbecue.
- Place the foil pan of onions on the grill, centered between the banks of coals below.
- Cover the grill and bake, gently turning the onions and basting them with the pan juices about ever 15-20 minutes, until they are deep-golden and very soft when pressed.
- This will take about 1- 1 1/2 hours.
- Ultimately, they will break apart somewhat, so don't be too concerned about keeping them whole.
- Serve hot or at room temperature, as an accompaniment to grilled or oven-roasted fish, poultry or beef.
