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Marinated Slow Roasted Onions

This isn't your typical side dish like green beans or baked potatoes, these onions roast in a bath of red wine vinegar, brown sugar, and spices resulting in a soft, creamy inside and caramelized outside.



  • 1 cup water

  • 1 cup red wine vinegar

  • 2 tbsp brown sugar

  • 1 tsp fresh rosemary chopped

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • pinch red pepper flakes optional

  • 4 large white or yellow onions (See Note 1)


4 tbsp butter

1 tsp fresh rosemary chopped


  1. Blend marinade ingredients in a small bowl and pour into a baking dish that will hold all 8 onion halves. Use an 8x8" baking pan or round 12" baking stone depending on the size of the onions.

  2. Trim the end of onions and cut horizontal (leaving the skin on) and place wide side down in marinade. Marinate overnight covered in refrigerator.

  3. Preheat oven to 400°F. Flip the onions over in the marinade, and lay on the flat bottom of each side. Top each onion with 1/2 tablespoon of butter and the remaining teaspoon of rosemary.

  4. Roast uncovered in the oven for 1 hour or until golden brown, basting once or twice during roasting. Remove from heat, spoon reduced sauce over and sprinkle with parsley or more fresh chopped rosemary.

  5. Remove outer skins before eating and serve!


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