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Parmesan Roasted Red Onions

Miriam Pascal

Parmesan cheese takes this chic roasted red-onion side dish over the top

Wednesday, May 24, 2017

 Mishpacha-Recipe

Food and prop styling and photography by Miriam Pascal

People usually think of onions as a part of another dish, not as a dish on their own. My mother changed that perception for me. She makes roasted red onions every Shabbos, and they’re so delicious. For Shavuos, I thought of adding some parmesan cheese to really take these over the top.

INGREDIENTS

SERVES 4–6

  • 3 large red onions, cut in wedges
  • ¼ cup olive oil
  • 2 Tbsp balsamic vinegar
  • 4 cloves garlic, minced, or 4 cubes frozen garlic
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 3 Tbsp grated parmesan cheese

 


PREPARATION

Preheat oven to 425°F (220°C). Line a baking pan with parchment paper.

Place onion wedges on a prepared baking pan in a single layer. In a small bowl, whisk together oil, vinegar, garlic, salt, and pepper. Pour over the onion wedges and stir gently to coat them, but don’t break apart the wedges. 

Bake for 25 minutes. Remove from oven and sprinkle parmesan cheese over the onions. Return to oven and bake for an additional 15 minutes.

Note These are best served the day you make them.

TIP You can make these pareve for a meat meal as well. Skip the parmesan cheese and increase the salt to a full teaspoon

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