AIP Friendly Maple & Apple Cider Vinegar Roasted Onions
Roasted onions might sound humble, but these caramelized halves are genuinely stunning — golden and tender with a glossy, sweet-tart glaze that makes them feel like the centerpiece of the plate. The glaze comes together with pure maple syrup, apple cider vinegar, olive oil, and a whisper of ginger and turmeric, all of which are comfortably within the bounds of the autoimmune protocol. No nightshades, no grains, no eggs — just clean, whole ingredients doing beautiful work. The two-stage roasting method is the real secret: the onions go cut-side down first to build deep caramelization, then flip to soak up every drop of that sticky glaze. By the time they come out of the oven, the layers are silky and the edges are almost jammy. A scatter of fresh thyme over the top adds a herby brightness that pulls the whole dish together. This one serves four and works as a side for almost any protein, but honestly it's good enough to eat straight from the pan.
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Learn more →Ingredients
4 servings
- 4 medium yellow onions, peeled and halved through the root
- 2 tbsp olive oil
- ¼ tsp salt
For the glaze
- 3 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- ¼ tsp ground ginger
- ⅛ tsp ground turmeric
For serving
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the onion halves cut-side up in a 9×13-inch baking dish.
- 2
Drizzle the 2 tbsp olive oil over the onions and sprinkle with salt. Turn each half cut-side down in the dish.
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