Vermouth Whole Roasted Onions Recipe

When you slow roast whole onions, they turn from raw, firm and sharp to sweet, soft, and aromatic. Whole Roasted Onions -- When you slow roast whole onions, they turn from raw, firm and sharp, to sweet, soft, and aromatic. It’s day 8 in the hospital for my dad, in the ICU.  Hence my absence since the Greek Lasagna, when I told you he was just wheeled into surgery.

Since I’m filling you in on this, you should know that my dad is a guy who, until recently, at age 80, was still hiking miles at a time, often while carrying his huge, heavy camera equipment in case he saw a new wildflower or bird. He’s been an avid hiker and photographer since the 1970’s. Not only has he hiked all of the trails in the Santa Monica Mountains, but he’s helped build many of them, too!  My dad has always led a healthy lifestyle, been super fit and incredibly active — which I think will help him through this.Whole Roasted Onions -- When you slow roast whole onions, they turn from raw, firm and sharp, to sweet, soft, and aromatic. This fresh oregano just looked so pretty sitting under the window in my kitchen in the natural light — I had to capture it before it went into the onions.

Things did not go according to plan.  My dad was meant to be in the hospital 4 to 7 days, so he was supposed to be home by now.  An open-heart surgery that was not expected to exceed 6 hours lasted almost 11 and was much more difficult than anticipated.  He will be in the ICU at least another 2 weeks.

Back and forth from the hospital, I realized I hadn’t cooked in almost a week, which in my world is a very long time! This was the perfect therapeutic recipe to help me feel better. It was easy, passed through beautiful stages throughout the roasting process, and the results were delicious.Whole Roasted Onions -- When you slow roast whole onions, they turn from raw, firm and sharp, to sweet, soft, and aromatic. There have been complications which lead to some steps backwards.  It’s been up and down, but I’m happy to report that we have finally had a few steps forwards.  Whole Roasted Onions -- When you slow roast whole onions, they turn from raw, firm and sharp, to sweet, soft, and aromatic. Today is a good day, and his team of doctors all feel he will recover.  PHEW!  It will be a very long and hard road, but he’ll make it home to my mom, I just know it.

Meanwhile, my house has the scent of the fresh oregano, rosemary and caramelized onions, running through it. Whole Roasted Onions -- When you slow roast whole onions, they turn from raw, firm and sharp, to sweet, soft, and aromatic. Is it weird to talk about the onions now?  A little. I know — but, we must.  Cooking these onions really helped me on a one of the more difficult days, and they are so wonderful.

If you’ve ever roasted garlic before and think it’s delicious, you’ll flip over these onions! Whole Roasted Onions -- When you slow roast whole onions, they turn from raw, firm and sharp, to sweet, soft, and aromatic. Roasting them for a long time softens them and brings their sugars to the surface.  They become almost spreadable!

The addition of fresh herbs makes the onions incredibly aromatic — every bite is laced with the oregano and rosemary and the splash of vermouth.  Oh, and let’s not forget the final touch — a little bit of melting butter.  Oh my!Whole Roasted Onions -- When you slow roast whole onions, they turn from raw, firm and sharp, to sweet, soft, and aromatic. These onions can be served on their own as a side dish – and would be fantastic with lamb or steak.  You can also add them to a taco, burrito or a salad.  And I had them for breakfast mixed into scrambled eggs.  Delicious! Really, you could even just bite into one and be happy. Yes, like an apple!

Thank you all for the continued wishes for my dad’s recovery.  I truly appreciate it!  And I hope you enjoy making this recipe as much as I did.

5.0 from 3 reviews
Vermouth Whole Roasted Onions Recipe
 
Prep time
Cook time
Total time
 
Makes 6 whole onions -- this is 1 to 2 dozen side dish portions. Once the onions are roasted, they will keep for a week or so, wrapped tightly in the refrigerator and can be added to all sorts of dishes, as noted above.
Ingredients
  • 6 large brown/yellow onions (about ¾ to 1-pound each)
  • ½ cup extra virgin olive oil
  • 3 tablespoons extra dry vermouth
  • a few sprigs fresh rosemary, washed & dried
  • a few sprigs fresh oregano, washed & dried
  • 3 tablespoons unsalted butter
  • sea salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 300 degrees F, and adjust a rack to the center.
  2. Do not peel the onions! Slice the root end off of each one, just about ½-inch — only enough to create a base so the onions don’t roll around. Then slice about 1-inch off the tip end of each one, and use the knife to mark an “X” on top, going in only ½-inch or so. Place them in a 9 x 13 x 2-inch pan, root ends down.
  3. Drizzle the onions evenly with about 2 tablespoons of the oil — and sprinkle generously with salt and pepper. Whole Roasted Onions -- When you slow roast whole onions, they turn from raw, firm and sharp, to sweet, soft, and aromatic.
  4. Place in the preheated 300 degree F oven, uncovered, for 2 hours.
  5. Remove from the oven and then drizzle 1 tablespoon of the remaining oil into each onion. Then drizzle ½ tablespoon of the vermouth into each onion. Stick a small sprig of the rosemary and oregano into each, sprinkle with a bit more salt, cover with foil, and return to the oven for 1½ hours.Whole Roasted Onions -- When you slow roast whole onions, they turn from raw, firm and sharp, to sweet, soft, and aromatic.
  6. Remove from the oven again and take off the foil. Insert about ½ tablespoon of butter into each onion and turn the oven up to 350 degrees F. Whole Roasted Onions -- When you slow roast whole onions, they turn from raw, firm and sharp, to sweet, soft, and aromatic.
  7. Return the onions, uncovered, to the preheated 350 degree F oven and roast for another 30 minutes. Remove from the oven and let them cool in the pan. Once they’re cool enough to touch, take off the skins, slice and serve.

 

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Comments

  1. flgirl says

    I’m so excited to try these!!! Can you recommend a substitution for Vermouth? I don’t have any on hand and want to make them tonight. Thanks!

    • valentina says

      Hi! You could also use sherry (cream or dry) — will be sweeter with cream. I think it would lovely. OR, you can skip it all together, and they’ll still be delicious! Enjoy!

  2. Eunice Walach says

    Your are a beautiful person whose love for her dad is so special I myself was the daughter to the best man ever MY DAD, I live to cook and was thrilled when I read your story and saw your recipe. I am so anxious to begin this dish.Please never leave me out of any of your posts or recipes Love Eu Springhill FL

    • valentina says

      Hi Eunice, This is such a sweet note. THANK YOU! I’m happy we connected here. If you haven’t already, be sure to subscribe to my site – on the homepage, just beneath my picture. That way, you’ll always be notified when a new recipe is posted. I hope you enjoy these delicious onions. XO Valentina

  3. Sandy Miller says

    Hi Valentina,

    So sorry to hear dad is still in the hospital. Give him our love. Once he is home I will make mom and dad a nice meal. I have been making the roasted onions for about 2 weeks now. My recipe had no herbs and the onion was cooked face down…..they were so good I made them 3 days in a row. Yours sound even more delicious. I am going to make Ron and I one to go with tonight’s dinner.
    Much love,
    Sandy

    • valentina says

      Thank you SO MUCH Sandy! I’d love to hear how you make the onions. I’ve been wanting to try something like this for a while. I think using cream sherry would be delicious also. The herbs are really nice because without chopping them, the just add their scent and subtle flavor. You’re so kind to cook for my parents. What a treat. Much love to you & Ron, Valentina xoxo

  4. says

    Wonderful to hear that your dad’s doctors feel he will recover. It is definitely a long road and his being physically fit will serve him well. I’m glad you found these roasted onions eased your anxiety. Thinking of you and your family, Valentina 💖

  5. Alice says

    Thank you for the yummy recipe , looking forward to making . Sending my best wishes for your Father and your Family .

  6. says

    Did not know about your dad! So sorry to hear that it didn’t go easily. I’d love to stop by and say hello. I’ll send you an email. Does it matter too much about the variety of onions?

    • valentina says

      Thank you, Kaye. For the times I’ve listed, the onions should be pretty big, but you can try different varieties. The become quite sweet with this cooking method — so you might not want to use too sweet a variety. I will keep you posted about my dad. XOXO V

  7. says

    I am so sorry your father has had such a hard time, and I know that it’s been tough on you all, too. I am relieved for you all that things are going in the right direction.

    The onions sound incredible and I just need to convince Mark they will be sweet and not get be him bad onion breath!!

    • valentina says

      I love it, David. Yes, maybe don’t even tell him they’re onions! 😉 Thanks for the kind words about my dad. xoxo

  8. says

    My thoughts and prayers are with you regarding your dad. You must be under so much stress at this time, I do hope everything goes well.

    Your onions look amazing. It is wonderful how they transform when baked, into a completely different animal!

    • valentina says

      Thank you for the kind thoughts about my dad. Much appreciated. And yes, that’s exactly it — the onions become a different animal. Exactly!

  9. says

    Oh man, onions are my LEAST favorite food, but I do like them caramelized, so maybe I’d like this? The spreadable consistency intrigues me. Perhaps with some brie or soft cheese it’d be good on a crostini!

    • valentina says

      oooh, Ashley, I love that — they’d be lovely with soft cheese. especially when they’re still warm. brilliant. 🙂

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