Roasted onions with vinegar dressing

Time 2 hours
Yields Serves 6
Roasted onions with vinegar dressing

Cut the onions in half crosswise. Place them in a bowl and add cold water to cover. Let stand for about 1 hour. Drain and pat dry.


Heat the oven to 350 degrees. Line a baking sheet with heavy-duty aluminum foil and coat with oil. Brush the onion halves all over with olive oil and place them, cut-side up, on the prepared pan. Sprinkle with salt and roast until thoroughly tender and nicely browned, about 1 hour.


Transfer to a serving dish. Sprinkle lightly with vinegar and generously with pepper to serve.

From “Roma,” by Julia Della Croce.

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