Eosinophilic Esophagitis Friendly Classic Roasted Onions
Total time1 hr 15 min
Prep time10 min
Cook time1 hr
4.5(12)
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Learn more →Ingredients
4 servings
- 4 medium yellow onions (about 8 oz each), unpeeled
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp balsamic vinegar
- 1 tsp fresh thyme leaves
For serving
- flaky sea salt, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Trim a thin slice off the root end of each onion so they sit flat, leaving the papery skin intact. Place the onions root-side down in a snug baking dish.
- 2
Drizzle the olive oil over the onions and use a pastry brush or your hands to coat the skins evenly. Season with the kosher salt and black pepper.
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