Oregano and balsamic roasted onion

This quick roast onion dish is a perfect side for any dinner.

Credit: My Market Kitchen

• serves

  6

• prep

  5 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 1 kg red onions, rough peel removed, halved and/or quartered
• 25 g oregano, leaves only
• 75 g aged balsamic vinegar
• 50 g extra virgin olive oil, plus additional for dressing, if desired
• Black pepper, ground, to taste
• Salt, to taste

Instructions

1. Preheat oven to 220°C (200°C fan-forced).
2. Toss all ingredients in large baking tray then roast for 20-30 minutes or until caramelised, starting to collapse and onion layers are separating.
3. Dress with additional fresh vinegar and olive oil if desired.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.