Whole Roasted Onions with Balsamic + Thyme
These whole roasted onions are seasoned with sweet balsamic vinegar and fresh thyme. The long roast time leaves them soft and buttery, almost melting in your mouth with each bite.
This week we’re featuring a recipe from one of our favorite food bloggers Running to the Kitchen. It’s the perfect recipe that highlights the wonderfully sweet flavor of our small red and yellow onions. To learn more about our onion harvest and why our onions turned out so small this year, hop on over to our field notes page —> Field Notes: It’s the Little Things
Ingredients:
7-8 small-medium yellow onions
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon butter
5 sprigs thyme
salt and pepper, to taste
Recipe:
Preheat oven to 400 degrees.
Slice off the tops of the onions and a small sliver on the bottom so that they sit flat. Leave the skin on around the outside and place in a small 8 inch cast iron skillet.
Drizzle the onions with the olive oil then season with the salt, pepper, balsamic vinegar and thyme. Break the butter up into small pats and place on top of each onion.
Roast for 45 minutes to 1 hour until golden brown and soft.
Storage: Onions will start to sprout if there is too much light and moisture. To store your onions try keeping them in a cool, dark pantry or cabinet.