Vegetables are transformed they when roasted. You almost feel guilty eating them because anything tasting that good has to be a high- calorie-not good for you food. If only my first experiences eating vegetables were ones that were roasted, I probably would have considered becoming a vegetarian. Well maybe my eating habits wouldn't have shifted to that end of the continuum. Most likely they would have landed somewhere in the middle.
Of all of the vegetables I have roasted, hands down red onions are my favorites, particularly when a balsamic glaze is poured over them. When red onions are roasted they have a sweetness to them that makes them even more addictive than the high-calorie-not-good-for you foods. And if they weren't good enough all on their own, the added balsamic glaze puts them in the beyond sinfully good food group.
They are the perfect vegetable to serve with chicken, turkey, pork or fish. The roasted balsamic glazed onions served with a roasted chicken and some mashed potatoes create a perfect comfort food meal anytime of the year. And who doesn't need their soul and spirit nourished by comfort food?
It all begins with four pounds of medium-sized red onions.
The onions are cut in half before the red skins are peeled away. Don't be tempted to cut off the root ends as it will make it difficult to keep your onion wedges intact during the roasting process.
This recipe calls for cutting the onions into 3/4 inch wedges. You can also cut them in 3/4 inch rings, however, if you choose that option you will peel the onion while it is whole before cutting.
All of the onion wedges are put into bowl and lightly tossed with one quarter cup of extra-virgin olive oil.
The onions are placed on two aluminum foil lined baking sheets, cut side down. The aluminum foil ensures the onions do not stick to the baking sheets as well as make clean up easy. Once the onions are spread out over the baking sheets, they are sprinkled with kosher salt and pepper.
The onions are roasted at 500 degrees for 45 minutes. Halfway through the baking process the onions are turned and the baking sheets are rotated.
The red onions caramelize and soften in the roasting. Pieces of the onion will blacken but not to worry. Once the balsamic glaze is added all of the flavors meld together.
The balsamic glaze is made while the onions are roasting. Melted butter, sugar and balsamic vinegar, once cooked, become a slightly thickened glaze used to pour over the onions. Finish by sprinkling some sea salt over the top.
Roasted Balsamic Glazed Onions (slight adaption of recipe in Bon Appetit from long ago)
Serves 6-8
Ingredients
4 pounds medium sized red onions
1/4 cup extra virgin olive oil
6 Tablespoons unsalted butter
3 Tablespoons sugar
6 Tablespoons balsamic vinegar
Kosher salt, sea salt and pepper
Directions
1. Preheat oven to 500 degrees (F). Line two baking sheets with aluminum foil.
2. Peel onions and cut through root end into 3/4 inch wedges.
3. Place cut onions in large bowl and toss with olive oil.
4. Arrange onions cut side down on baking sheets. Sprinkle with Kosher salt and pepper.
5. Roast onions for approximately 45 minutes, turning onions once midway and rotating pans in the oven. Onions will be browned and tender.
6. While onions are roasting, melt butter in heavy small saucepan over medium-high heat.
7. Add sugar and stir until sugar dissolves.
8. Remove from heat and add balsamic vinegar.
9. Return to heat, simmer until mixture thickens slightly, approximately 3 to 4 minutes.
10. Arrange onions on a platter, drizzle with balsamic glaze, sprinkle with sea salt and serve.
Note: Onions and balsamic glaze can be made one day ahead. After cooking cool and then refrigerate. Cover separately. Rewarm onions in 375 degree oven for approximately 15 minutes. Stir glaze over low heat to rewarm. Combine and serve.
We all get used to some of the predictability in our lives, helping to give us some balance. Whether it's a routine we create for ourselves to begin or end the day or a pattern of behavior that leads to the outcomes we are seeking, we can all be creatures of habit. Sometimes we have habits that are hard to break or even harder to give up. But then there are also those predictable habits that bring a little bit of sanity and joy to the chaos of our lives. These habits often turn into predictable routines that we look forward to with anticipation. They can be as simple as talking with your best friend at the end of the day, getting a morning email from someone you are smitten with, or going out for a run.
It is when there is a disruption to these routines that we realize how important were or how much they meant to us. As busy and hectic as life can be, nothing is more important than staying connected to those important to you as well as taking time to things for yourself. When we become 'too busy' to make that end of the day call, send the morning text or email or find time for a run, we begin to create a new habit, the habit of unpredictability.
