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Roasted Onions

Prep: 5 minutes / Cooking: 40 to 50 minutes / Yield: 3 to 4 cups; 6 to 8 servings
Roasted onions add a rich, sweet taste and texture to tossed green salads and main-dish salads that include meat. Leftovers taste great chilled or warmed in the toaster oven. Try different varieties of onions and different herbs and spices.
Ingredients
- 2 to 2½ pounds white, yellow, or red onions (3 jumbo or 4 to 6 large)
- 2 tablespoons extra-virgin or refined avocado oil, or coconut oil
- ¼ teaspoon ground black pepper or lemon pepper
- 1½ teaspoons Herbs de Provence or a combination of dried, crumbled oregano, sage, thyme, and powdered rosemary
- 4 shallots, peeled and quartered, or ½ head garlic, optional
Directions
- Preheat oven to 400 ̊ F. Break garlic into individual cloves, peel, and set aside. Trim, halve, peel, and cut each onion into sixths or eighths to make wedges, into 1-inch cubes, or into thin crescents or half-moons. Combine onions, oil, pepper, and herbs in a 9x9x2-inch baking pan and toss to coat. Use a 13x9x2-inch pan for a double batch.
- Roast uncovered for 15 minutes, then stir top to bottom. Add garlic or shallots if desired. Roast for 15 more minutes and stir. Roast 10 more minutes or until lightly golden and tender.
- Serve or refrigerate in covered glass container or jar. Use within 4 days.
Reprinted with permission from The Garden of Eating: A Produce-Dominated Diet & Cookbook by Rachel Albert-Matesz and Don Matesz (Planetary Press, 2004).
Check out other Rachel Albert recipes:
Soothing Ginger, Squash & Apple Soup
Steak with Cumin and Mustard Rub
Roasted Onion, Sweet Pepper & Salad Greens with Spice-Rubbed Steak
Published in the Price-Pottenger Journal of Health & Healing
Summer 2013 | Volume 37, Number 2
Copyright © 2013 Price-Pottenger Nutrition Foundation, Inc.®
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