Low Histamine Maple & Apple Cider Vinegar Roasted Onions

Total time1 hr

Prep time10 min

Cook time50 min

4.6

(10)

Low Histamine Maple & Apple Cider Vinegar Roasted Onions

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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
2 tbsp apple cider vinegar
1 tbsp olive oil
¼ tsp ground ginger
Ingredient note
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
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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