Name: Roasted Onions with Sage
Yield: Makes 4 to 6 servings as a side dish
Ingredients: 2 pounds red or yellow onions; finely chopped parsley; butter or oil for baking dish; 2 tablespoons balsamic vinegar; 1 teaspoon coarsely ground pepper; a dozen fresh sage leaves or 1 teaspoon dried; 2 to 4 tablespoons virgin olive oil; salt

Preparation info

Makes
4 to 6
servings as a side dish

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

An aromatic dish with few ingredients and minimal preparation, these roasted onions can be used as a side dish but are also delicious to cook with. You could chop them up and toss them into a pasta with cauliflower, lots of parsley, and a smattering of pungent dried tomatoes or lay them on a piece of grilled bread brushed with walnut oil and cover them with thin shavings of Parmesan cheese.

Both red and yellow onions can be used. If you’re lucky enough to find a source of small new