Roasted Onions

Intense heat releases the essence of onions coated with EVOO and seasoned with rosemary. Add pizzazz with Balsamic Drizzle. This recipe complements Stuffed Chicken Under a Brick and many more dishes.


  • 4 medium onions
  • Extra virgin olive oil (EVOO), for liberal drizzling
  • 4 tablespoons rosemary, coarsely chopped
  • Salt and pepper
  • Balsamic drizzle (optional)


Pre-heat the oven to 500ºF.

Cut each onion into six wedges, leaving the root ends attached. Peel the outer skin off the onion wedges and arrange the wedges on a baking sheet. Dress with EVOO to coat and season with rosemary, salt and coarsely ground pepper. Roast for 20-25 minutes, until caramelized at edges and tender. Serve warm or room temp as-is or with Balsamic Drizzle.

What's Fresh from @RachaelRay

Rachael Ray