Baked Whole Onions

So Easy and tasty! People will think you are a gourmet chef! Delicious hot, served with an entrée, or cold, these onions add zest to sandwiches. They also add a gourmet touch to a meal. For example, when baking a chicken or parts, put one onion per person in the same pan, as well as a potato, and half way through, some whole mushrooms. It saves energy and cuts down the number of pans to wash. Green beans or other green veggie with a bit of butter wrapped in foil may be added to pan to steam to complete the meal. Sprinkle rice vinegar on the beans before serving.




4 medium onions (any variety ) 2 TBS extra-virgin olive oil 4 TBS balsamic vinegar Freshly ground pepper to taste Salt if you must Fresh parsley chopped finely

Nutritional information

No nutrition information available


Preheat oven to 375 (190 Centigrade) 4 Medium Onions serve 4 Leaving skins on, but removing loose skin, rinse off any dirt and nestle top side up any variety of onions in a pan, uncovered. Roast fewer or more, as needed. Bake until tender when pieced with a fork. It takes about 1 – 1 ½ hours depending on size of onions. Remove them from the pan, discard loose skin, cut in half or quarters and arrange on serving dish. Or put them back in the pan you roasted them in if it is suitable. Blend extra-virgin olive oil and balsamic vinegar together, the amount depending on the number of onions, roughly half TBS oil and a TBS vinegar per onion, and dribble it over the cut up onions. Add freshly ground black pepper to taste. Salt if you must but it is not needed. Sprinkle with finely chopped fresh parsley. Dried parsley isn't the same.