Here’s a great side dish that can be made early in the CSA season with our spring onions, and also later in the season with our dry-cured onions. Carmelized onions can be made on the stove, but they also cook very well in the oven in a cast iron pan. These are sprinkled with balsamic vinegar during cooking and a little more when they come out of the oven. The result is a sweet and tangy topping for pizzas, pastas, salads, and sandwiches. The balsamic onions will last up to 4 days in the refrigerator and can be frozen for later use.
Start by removing the tops and bottoms of the onions, then cut into slices about 1/4 inch think.
Separate the rings of the onions and toss in a cast iron skillet (if you don’t have one a baking sheet will work) with olive oil and balsamic. Roast for about 30 minutes at 350F tossing every ten minutes.
Balsamic Roasted Onions
1 bunch of spring onions, green tops removed or 2 large onions sliced into 1/4 inch or slightly thicker slices
1 tablespoon olive oil
2 tablespoons balsamic vinegar, divided
salt + pepper
Preheat oven to 350F. Separate onions rings and layer in a cast iron skillet or baking pan. Drizzle olive oil and balsamic vinegar over the top, sprinkle with about 1/2 teaspoon salt and a few grinds fresh black pepper. Toss to combine. Bake at 350F for about 30 minutes or until onions start to turn golden. Shake pan every ten minutes. Drizzle with remaining balsamic vinegar when you remove from oven.