Pittman & Davis Slow Roasted Onions

Pittman & Davis
slow roasted onions

Prep time:

Cook time:


Holidays and get-togethers often feature cooking as the main event. The subject of what to cook if hosting, or what to bring if a guest, quickly becomes important. Many times we are looking for something new, unique, and delicious all at the same time. This outstanding Slow Roasted Onion side dish is all of those things, plus it is easy to make.

These marinated and slow roasted sweet onions absorb tons of flavor and the finished dish presents healthful onions that are tender on the inside and caramelized on the outside. Surprise your guests at your next party with this easy, tasty, and totally unique Slow Roasted Onion side dish that is sure to be a hit.


4 large Sweet Onions

1 Cup Water

1 Cup Red Wine Vinegar

2 Tbs Brown Sugar

2 Sprigs of Fresh Rosemary, removed from stem and chopped

½ tsp Salt

¼ tsp Black Pepper

Dash of Crushed Red Pepper Flakes

4 Tbs Butter

Extra Rosemary for garnish


Combine water, red wine vinegar, brown sugar, chopped rosemary, salt, black pepper, and red pepper in a small bowl and stir well.

Trim the ends of the onions off, and cut onions in half, leaving the skin on. Pour the marinade into a baking dish large enough to hold all of the onions. Place the halved onions cut-side down into the marinade, cover, and refrigerate over night.

When ready to cook, preheat oven to 400ºF. Turn onions over so the cut side is up. Top each onion half with ½ tablespoon of butter. Place onions in oven and bake for 1 hour or until onions are browned and the tops and edges are caramelized. Baste 3 or 4 times throughout the cooking process.

Carefully remove the finished onions from oven. Transfer onions to a serving tray while removing the outer skins. Top with marinade from pan and sprinkle with additional chopped rosemary. Serve with your favorite main dish and enjoy.


Large Sweet Onions work best for this recipe.

Add any leftover onions to a stockpot of beef broth for an easy and delicious onion soup.

Top cooked onions with grated parmesan cheese for an extra savory addition.

Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe