Balsamic Thyme Whole Roasted Onions

Balsamic Thyme Whole Roasted Onions might be a good recipe to expand your side dish repertoire. One portion of this dish contains about 1g of protein, 10g of fat, and a total of 144 calories. This recipe serves 4. For 52 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Several people made this recipe, and 151 would say it hit the spot. If you have balsamic vinegar, thyme, salt and pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. It is brought to you by Running to the Kitchen. From preparation to the plate, this recipe takes roughly 55 minutes. Overall, this recipe earns a rather bad spoonacular score of 18%. If you like this recipe, you might also like recipes such as Polenta Toasts with Balsamic Onions, Roasted Peppers, Feta, and Thyme, Thyme-Roasted Apples and Onions, and Thyme-Roasted Potatoes with Balsamic Vinegar.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

2 tablespoons balsamic vinegar

1 tablespoon butter

2 tablespoons extra virgin olive oil

7-8 small-medium yellow onions

salt and pepper, to taste

5 sprigs thyme

Equipment:

frying pan

oven

Cooking instruction summary:

Preheat oven to 400 degrees.Slice off the tops of the onions and a small sliver on the bottom so that they sit flat. Leave the skin on around the outside and place in a small 8 inch cast iron skillet.Season the onions with the salt, pepper, balsamic vinegar and thyme. Break the butter up into small pats and place on top of each onion.Roast for 45 minutes to 1 hour until golden brown and soft.

 

Step by step:


1. Preheat oven to 400 degrees.Slice off the tops of the onions and a small sliver on the bottom so that they sit flat. Leave the skin on around the outside and place in a small 8 inch cast iron skillet.Season the onions with the salt, pepper, balsamic vinegar and thyme. Break the butter up into small pats and place on top of each onion.Roast for 45 minutes to 1 hour until golden brown and soft.


Nutrition Information:

Quickview
144k Calories
1g Protein
9g Total Fat
13g Carbs
1% Health Score
Limit These
Calories
144k
7%

Fat
9g
15%

  Saturated Fat
2g
18%

Carbohydrates
13g
4%

  Sugar
6g
7%

Cholesterol
7mg
3%

Sodium
225mg
10%

Get Enough Of These
Protein
1g
3%

Vitamin C
11mg
13%

Manganese
0.19mg
10%

Fiber
2g
9%

Vitamin B6
0.15mg
8%

Vitamin E
1mg
7%

Folate
23µg
6%

Potassium
196mg
6%

Vitamin K
4µg
5%

Phosphorus
39mg
4%

Magnesium
15mg
4%

Vitamin B1
0.06mg
4%

Calcium
36mg
4%

Iron
0.57mg
3%

Vitamin A
149IU
3%

Copper
0.06mg
3%

Vitamin B2
0.04mg
2%

Zinc
0.24mg
2%

Vitamin B5
0.16mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

Popular Recipes
Shrimp Quesadilla / Call Me Pmc

Call Me PMC

Caprese Tartlets

Taste and Tell Blog

Quick Chili – a tried and true family

Copy Kat

Cakespy: Pumpkin Cake in a Jar

Serious Eats

Pear Dauphine’ Cocktail

Foodista