Roasted Onions

Name: Roasted Onions
Yield: makes 2 cups
Ingredients: 4 tablespoons extra-virgin olive oil; 4 medium yellow onions, halved and cut lengthwise into 1/8-inch slices; 2 tablespoons chopped fresh oregano, or 1 tablespoon dried Sicilian oregano; Kosher salt and freshly ground black pepper

December 9, 2011

Recipe information

Yield
makes 2 cups

Ingredients

4 tablespoons extra-virgin olive oil

4 medium yellow onions, halved and cut lengthwise into 1/8-inch slices

2 tablespoons chopped fresh oregano, or 1 tablespoon dried Sicilian oregano

Kosher salt and freshly ground black pepper

Preparation

In a skillet over medium-high heat, add the olive oil and onions and stir vigorously to avoid scorching. Add the oregano and season with salt and pepper. Continue stirring until the onions have a deep brown color. Reduce the heat and continue to cook until the onions are soft, 30 to 45 minutes. Use immediately or refrigerate for up to 1 week.

'wichcraft

TagsCondiment Onion Root Vegetable Vegetable Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy 5 Ingredients or Fewer Roast Cookbooks

Recipe notes

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.