The roasted onions are delicious and can be prepared in several variations to be served alongside meats or chicken. They will always be a success among your guests.
In addition, they can be a lovely addition to any platter of roasted vegetables. Add herbs and aromatic elements or cider vinegar before serving: they’ll be amazing!
Let’s see how to make them!
- 1 kg white onions
- 2 tablespoons breadcrumbs
- Salt to taste
- Pepper to taste
- Extra virgin olive oil to taste
- Parsley to taste
Peel the onions, discarding stems and root ends. Cut into halves, or in quarters if you prefer or depending on how big onions are. Blanch onions to soften them and cook faster.
Put breadcrumbs in a bowl, add extra virgin olive oil and chopped parsley. Add salt and pepper to taste. Mix and put the mixture obtained on the onions.
Place the onions in a large baking dish and drizzle with oil in order to get a crunchy result. Bake for about 30 minutes until completely tender. Serve warm and enjoy!
Store the roasted onions in the fridge for a couple of days. Heat them in oven and microwave before serving them again, otherwise let them at room temperature.
Add rosemary leaves or other herbs to the mixture.