4 servings
15 min prep, 1 hour cooking, 1 hour 15 minutes total

Bursting with lush, rich brown flavors, roasted onions are as versatile as baked potatoes but with fewer calories. Make them a one-dish meal, a first course, a salad or side dish. My Tuscan grandmother served them simply -- sprinkled with good wine vinegar and a little olive oil. I skip the olive oil and use only balsamic vinegar. For a simple supper -- a favorite comfort food -- try the warm onions with balsamic and a crumbling of a favorite blue cheese, mild fresh goat cheese, or whatever else appeals. Use a country bread with chewy whole grains and crust to sop up the juices.

Note: Count on one onion per person.


  • 4 medium to large organic onions (yellow, red, white)

A Selection of Flavoring:

  • Salt and freshly ground black pepper, 2 to 3 tablespoons wine vinegar and 1 tablespoon extra-virgin olive oil
  • 3 tablespoons good quality commercial Balsamic vinegar and possibly 2 to 3 ounces Gorgonzola, Maytag Blue, fresh goat cheese, Parmigiano-Reggiano, Fontinella, or cheese of choice, crumbled or grated
  • Chopped fresh herbs, rice and grain salads, hummus (pureed chickpeas spread)


Spread a sheet of foil on oven rack and preheat to 400 degrees. Trim away root and a 1/4 inch of top of onions. Set root side down on foil, spacing about 2 inches apart. Roast 1 hour, or until easily pierced with a knife. Serve warm or at room temperature. Make 2-inch deep cross out of top of each onion, spread slightly and season.