Summary
Onions often play a supporting role in meals, however, they can certainly stand on their own and steal the show! Red onions, in particular, are bursting with flavor and nutrition from anthocyanins — the same color that gives blueberries their pretty purple hue. They’re also a good source of prebiotics. Anthocyanins and prebiotics have both been shown to help with gut health! Enjoy these onions on top of veggie burgers, salads, and alongside other roasted vegetables.
Ingredients
Directions
Preheat the oven to 400 degrees F.
Line a small baking sheet with parchment paper.
Leaving the root intact, cut the top to the middle of the onion in quarters. Don’t cut all the way through. You want the onion to still be in one piece so that when you place it in the palm of your hand with the root on the bottom, it opens up a bit like a flower.
Roast for 60 minutes or until golden brown along the edges.
Meanwhile, heat a small saucepan over medium heat. Add the balsamic vinegar and maple syrup.
Bring to a boil, then reduce heat to simmer.
Simmer for 15–20 minutes or until the balsamic vinegar thickens. It will continue to thicken as it cools. If it becomes too thick upon cooling, you can add a bit of water to thin the consistency.
Pour over the onions and enjoy immediately or place in the refrigerator to enjoy with other meals during the week.
Chef's Notes
Layer it up
Sprinkle dried rosemary, thyme, or oregano after applying the balsamic glaze for an earthy herb flavor.
Sprinkle with a bit of Fleur de Sel and black pepper.
How to use
Add to bean burgers.
Add to the Portobello “Steak” Sandwich.
Top on a roasted cauliflower “steak.”
Mix it into mashed potatoes.
Enjoy in a vegetable or chickpea salad.
Add to veggie wraps.
Add to tacos.
Enjoy alongside other roasted vegetables.
Add to homemade black bean or hummus spreads.
