Herb-Seasoned Roasted Red Onions
Serves: 4Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy
- 4 medium red onions
- ¼ tsp. salt
- 4 tsp. unsalted butter
- ⅛ tsp. dried thyme
- ⅛ tsp. dried parsley
- ⅛ tsp. dried basil
- ⅛ tsp. dried rosemary
- Preheat oven to 400°.
- Remove the first layer of skin from the onions. Use a knife to cut off the bottom of the core end of each onion to give it a flat base. Make 2 cross-shaped cuts in the top of each onion, cutting halfway down. Stand the onions up in a ovenproof baking pan treated with nonstick spray. Sprinkle the onions with the salt, trying to get some into each “gap.”
- In a small bowl, mix the butter, thyme, parsley, basil, and rosemary. Divide the butter between the onions, placing it in the cross-cut slits of each onion. Bake for 30 to 35 minutes or until the onions are tender.