This Whole Roasted Onion Recipe with Vermouth is unexpected and so delicious! 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.
Inspiration for Whole Roasted Onion Recipe with Vermouth
I’m always comforted by cooking — especially with onions because of my mom’s love for them. So here I am with this new delicious Whole Roasted Onion Recipe with Vermouth.
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 whole roasted onions.
What’s in the Whole Roasted Onion Recipe with Vermouth?
There are just a few, lovely and simple ingredients in this and that’s part of what makes it so amazing.
- extra virgin olive oil
How to Make Whole Roasted Onions
Slice about 1/2-inch off from the root end of each onion and about 1-inch off the tip end of each one.Use a knife to mark an “X” on top, going in only 1/2-inch or so.
Drizzle with olive oil and sprinkle with salt and pepper. Bake, uncovered for an hour. Then remove them from the oven and drizzle with more olive oil, and the vermouth divided among them. Cover and bake for 1 more hour.
Remove from the oven, add fresh herb sprigs, drizzle with a bit more oil and add butter. Bake for another thirty minutes. Let the onions cool in the pan, and then take off the skins, slice and serve with the remaining fresh herbs.
This was the perfect therapeutic recipe to help me feel better, and let me tell you, the result is fit for a party!
If you’ve ever roasted garlic before and think it’s delicious, you’ll flip over these onions! Meanwhile, your house will have the scent of the fresh oregano, rosemary and caramelized onions, running through it. Win-win!
What does slow roasting onions do to them?
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!
Recipes with Vermouth in them are especially flavorful because Vermouth, a fortified wine, is one that’s infused with herbs, barks and other botanicals.
More recipes with Vermouth:
- Skillet Sweet Potato Chicken
- Smoky Chipotle Pumpkin-Sage Risotto Recipe
- Rosemary Honey Turkey Meatballs
- Best Vegetarian Enchilada Recipe Ever!
Yep, I guess I have a thing for recipes with Vermouth. 🙂 You might too, after making this Whole Roasted Onion recipe with it.
How to Serve Them
- These whole roasted 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.
- 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!
I hope you enjoy making this recipe as much as I did — whether it cheers you up on a day you’re down, like it did for me, or any day, for a most delicious onion! 🙂
Whole Roasted Onion Recipe with Vermouth
- 6 large yellow onions (about 3/4 to 1-pound each)
- 1/2 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
- salt and freshly ground black pepper
- Preheat the oven to 300°F, and adjust a rack to the center.
- Do not peel the onions! Slice the root end off of each one, just about 1/2-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 1/2-inch or so. Place them in a 9 x 13 x 2-inch pan, root ends down.
- Drizzle the onions evenly with about 2 tablespoons of the oil and sprinkle generously with salt and pepper.
- Place in the preheated 300°F oven, uncovered. After 1 hour, remove them from the oven and drizzle with another 2 tablespoons of the oil, and the vermouth divided among them. Then cover the pan lightly with foil, return them to the oven for 1 more hour.
- Remove from the oven again and take off the foil. Add about half of the fresh herb sprigs to the pan, surrounding the onions. Then drizzle the onions evenly with the remaining oil and insert about 1/2 tablespoon of butter into the center of each onion and turn the oven up to 350°F. Return the onions, uncovered, to the preheated 350°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 with the remaining fresh herbs.
- If at any point while the onions are uncovered, they seem like they are becoming too dark (darker than golden), light cover them again with foil.
- Cooking times may vary, depending on the size of the onions -- just be sure they're very, very soft when they're done.