The Baked Onions with Rosemary Sprigs are easy to prepare and delicious, great with any dish, whether hot or at room temperature. Moreover, during cooking, they will fill the house with the aroma of rosemary, which will make your mouth water throughout the cooking process. In the summer, I often cook them because I love eating them right out of the refrigerator. Onions have many health benefits, but in this case, the giarratane are rich in calcium, vitamins, and have excellent diuretic properties. Usually, to bake them, I don’t remove the thin skin, the slightly dry outer layer, but when I have guests, I remove it just in case it might be bothersome.
If you like onions, don’t miss the upcoming recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 2.2 lbs Giarratane Onions, flat white
- 2 sprigs Rosemary
- to taste Extra virgin olive oil
- to taste Salt and pepper
- to taste Balsamic glaze
Tools
- Parchment paper
- Baking tray
Preparation
We have two options: cook the onions with or without the skin.
If we choose the first option, wash the onions thoroughly and dry them.
For the second, remove the end with the root and peel off the skin.
Preheat the oven to convection mode at 355°F, and line the baking tray with dampened and wrung-out parchment paper to make it adhere better.
Place the onions on top and start seasoning them with extra virgin olive oil and salt. Liquid seasonings should always go first, otherwise, everything else would settle at the bottom of the tray.
Add the pepper, rosemary sprigs scattered here and there, to flavor them even better, and put them in the oven.
Cook for about 40 minutes, or until they are well browned.
Once cooked, remove them from the oven and place them on a serving platter. Add more fresh rosemary, and serve our Baked Onions with Rosemary Sprigs, not before drizzling them with balsamic glaze. You can serve them either freshly baked or at room temperature because they will always taste great.
Tips and Preservation
Baked onions can be kept in the refrigerator for one or two days, but inside a glass or ceramic container.
Avoid plastic as it continuously releases toxic substances.
I don’t recommend freezing them as they would lose their texture, unless you plan to use them in a frittata.
