Roast Onion Ideas.

[Rosemary]

Does anyone have a recipe for roast onions? I have some dinky little onions and I keep thinking of roasting them - but what should I roast them with? Balsamic maybe. I'm just not sure. I would love some suggestions.

[shirlthegirl43]

I usually just drizzle with olive oil and roast alongside the spuds - but not for quite as long. They are gorgeous!

[Chris]

I think shirlthegirl's idea is great, and I'd like to expand upon it (if I may...)

I'd do an Italian vegetable medley, of large slices of pepper, courgettes, aubergines, and, of course, your deliciousl, little opinions in a roating tray, with whole, peeled garlic, 2 bay leaf and a herb...how about rosemary (now why did I think of that?) - fresh if possible. Coat with extra virgin olive oil, and baste now and again. Your opinions should caramalise beautifully, and so would the garlic, while the other ingredients get roasted.

Serve with a roast.

[Lesley Jay]

Ohhh!! Chris I like the sound of that myself. I would use red onions though or as you put it opinions! I will report back next week as to how successful it was.

[shirlthegirl43]

I usually use red onions LJ. also love chucking carrots, turnip and garlic alongside. Butternut squash too when I can afford some. Yummy!!

[Chris]

Heavens! I did write 'opinions' didn't I? And not once, but TWICE!

I must have been thinking about something else at the time!!! 35 going on 85 and already a few sandwiches short of a picnic...

Red 'opinions' eh? Yes, I can see that, quatered but with the crew-cut bit in tact so they don't fall apart. They don't caramelise as well, though, do they?

[Lesley Jay]

Chris I thought 'opinions' was deliberate! You made your soup with them..........they sound so much nicer than plain old boring onions!

[Chris]

Yeah, but you haven't hear some of my opinions!

Boom Boom!

[Lesley Jay]

Originally Posted by Chris

I'd do an Italian vegetable medley, of large slices of pepper, courgettes, aubergines, and, of course, your deliciousl, little opinions in a roating tray, with whole, peeled garlic, 2 bay leaf and a herb...how about rosemary (now why did I think of that?) - fresh if possible.

I treated myself to an aubergine (as I don't grow them) and it is huge. It weighs 510g which is well over 1lb in old money. Now there is no way I could eat that in one go so will it keep in the fridge once it is cut open? If not what would you do with the remainder?

[Rosemary]

Delicious ideas for my dinky onions which I will be roasting this weekend. They should go a treat with roast gammon. Shirlthegirl how long do yours take to roast? Chris it will have to be dried rosemary as I don't grow it only mint which is flowering now.

[TPeers]

Rosemary, Any herb will do - personally I like rubbed sage and thyme with my 'roast veg' (boring names here!) The onions or opinions with take around 30-45 mins depending on oven temp.

LJ, your Aubergine will brown once cut, rub with lemon juice and use up quickly. A moussaka?

[Lesley Jay]

A moussaka?? That's a good idea Terry. Thanks.

[shirlthegirl43]

Originally Posted by Rosemary

Delicious ideas for my dinky onions which I will be roasting this weekend. They should go a treat with roast gammon. Shirlthegirl how long do yours take to roast? Chris it will have to be dried rosemary as I don't grow it only mint which is flowering now.

Yikes, sorry, haven't been online for a few days due to internet troubles. Hope your onions turned out nicely. I usually do them for about ten to fifteen minutes less time than the roast spuds.

[Rosemary]

The roasted onions were delicious. All nice and 'caught' around the edges and they went lovely with roasted gammon. I cut a cross in the top so that the olive oil could seep right inside. Really delicious.