Flavorful Marinated Roasted Onions – If you’re looking for a side dish that’s simple yet packed with flavor, these Flavorful Marinated Roasted Onions are it. We’re talking tender, caramelized onions, soaked in a sweet and tangy marinade with a hint of rosemary, then roasted to perfection. Whether you’re cooking for family or guests, this dish takes basic onions and turns them into something a little more special. Trust me, once you try this, you’ll wonder why you’ve never roasted onions like this before!
The first time I made this, it was kind of a last-minute experiment. You know those nights when you’re staring into your fridge, hoping something inspiring will just magically appear? Yeah, that was me. I had onions, a bit of red wine vinegar, and some herbs. So I thought, why not? I marinated them, roasted them, and crossed my fingers. When I pulled them out of the oven, the smell alone had my husband peeking into the kitchen, and by the time we sat down, even our pickiest eater couldn’t get enough. Now, these onions have become a go-to whenever I want something easy but unexpectedly delicious.
What makes this Flavorful Marinated Roasted Onions truly special?
You’re going to love these onions because they’re ridiculously easy, but they taste like you put in way more effort than you did. The marinating does most of the work, infusing the onions with a sweet and tangy flavor that pairs perfectly with the natural sweetness that comes out when they roast. Plus, that rosemary? It adds an earthy, fragrant touch that elevates the whole dish. Whether you’re serving them alongside a roasted chicken, steak, or even on a bed of greens, they bring something special to the table without a ton of fuss.
What You Need To Make This Flavorful Marinated Roasted Onions Recipe?
Yellow Onions: These are the stars of the show. Yellow onions have a natural sweetness that really shines when roasted. You can use other types of onions if that’s what you have on hand, but yellow onions caramelize beautifully and get that perfect, melt-in-your-mouth texture.
Red Wine Vinegar: This is what gives the onions their tangy kick. It balances out the natural sweetness of the onions and honey with a little zing. If you’re out of red wine vinegar, you can swap it for apple cider vinegar or even balsamic for a slightly different flavor, but red wine vinegar keeps it nice and mellow.
Honey: A touch of honey brings out the sweetness of the onions and helps them caramelize in the oven. It’s not too much—just enough to make the flavor pop. If you like things on the sweeter side, you could always drizzle a little more at the end.
Fresh Rosemary: Rosemary adds that lovely, earthy aroma and flavor that makes everything feel just a bit more gourmet. Fresh rosemary is key here—dried won’t give you that same punch. Plus, it makes your kitchen smell amazing while everything roasts.
Butter: This adds richness and helps the onions roast up tender and flavorful. Don’t skimp on the butter—it makes all the difference! A pat on top of each onion gives them that perfect golden finish.
Kosher Salt & Black Pepper: Simple but essential. Salt enhances all the flavors, and freshly cracked black pepper gives a little bit of warmth without overpowering the other ingredients. Always season to taste!
Steps To Make Flavorful Marinated Roasted Onions:
Okay, here’s how you make these amazing roasted onions! First things first—preheat your oven to 400°F so it’s nice and hot when you’re ready to roast. While the oven is heating, grab your onions and trim off the ends, but don’t peel them. I know it sounds weird, but keeping the skins on helps protect the onions while they cook. Slice each one in half horizontally, so you end up with two thick halves.
Now, in a small bowl, whisk together 1 cup of water, 1 cup of red wine vinegar, 1 tablespoon of honey, and about a teaspoon of freshly chopped rosemary. This is your marinade, and it’s going to give those onions all that sweet, tangy, and herby flavor.
Want To Save This Recipe?
Pour that mixture into a baking dish that’s big enough to hold all the onions (around 2 quarts should do it). Place your onion halves cut-side down in the marinade. Cover the dish with plastic wrap and let those onions chill out in the fridge for at least an hour—overnight if you’ve got the time. Trust me, the longer they marinate, the better!
When you’re ready to cook, flip the onions over so the larger, cut-side is facing up. Add a pat of butter on top of each onion half (because, let’s be honest, butter makes everything better), and sprinkle a little more chopped rosemary on top. Don’t forget a good sprinkle of kosher salt and freshly cracked black pepper to taste.
Pop the dish, uncovered, into your preheated oven. Let the onions roast for about an hour. Every 20 minutes or so, baste them with some of that delicious marinade in the dish to keep them juicy and flavorful.
Once they’re done roasting and all caramelized and golden, pull them out of the oven, peel off those outer skins, and get ready to serve. These are seriously so good—enjoy!
Tip:
Here’s a trick to take your Flavorful Marinated Roasted Onions to the next deck: don’t skip the marination time! If you can, marinate the onions overnight. The longer they sit in that red wine vinegar, honey, and rosemary mixture, the more flavorful they become. And for an extra touch, baste the onions with the marinade every 15-20 minutes while they roast—this keeps them from drying out and adds even more depth of flavor. Trust me, those little extra steps make all the difference! Also, when you’re roasting, make sure to turn the onions so both sides get a chance to brown and caramelize beautifully. Oh, and here’s a bonus tip—save the marinade after basting and drizzle it over the onions before serving. It’s like liquid gold!
Frequently Asked Questions:
Can I use different types of onions for this recipe?
Absolutely! While yellow onions work best for their natural sweetness, you can experiment with red onions or even white onions if you want a slightly different flavor. Red onions will add a sharper taste, while white onions tend to be more mild.
What if I don’t have time to marinate the onions overnight?
No worries! If you’re short on time, even marinating for an hour or two will give the onions some nice flavor. The longer, the better, of course, but don’t skip the marination altogether—it really helps infuse the onions with that delicious tang.
Can I make these ahead of time?
Yes! These onions reheat beautifully. You can make them ahead, store them in the fridge, and just pop them back in the oven to warm up before serving. They’re great for meal prep or holiday dinners when you need to get things done in advance!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Flavorful Marinated Roasted Onions
Ingredients
- 1 c water
- 1 c red wine vinegar
- 1 tbsp honey
- A few sprigs of fresh rosemary roughly chopped
- 4 medium-large yellow onions
- 4 tbsp butter
- Kosher salt and freshly cracked black pepper as much as you like
Instructions
- Start by trimming the ends off your onions, but keep the skins on. Don’t worry about peeling them—the skins actually help protect the onions while they cook. Slice them in half horizontally so you have nice thick halves.
- In a small bowl, mix together the water, red wine vinegar, honey, and about a teaspoon of chopped rosemary. This is going to be your marinade.
- Pour that mixture into a baking dish—something that’s around 2 quarts should do the trick. Nestle the onion halves, cut side down, into the marinade. Wrap the dish with plastic wrap and allow it chill. If you can, marinate them overnight, but if you're short on time, at least give it an hour.
- When you’re ready, preheat your oven to 400°F. Flip the onions over so the larger cut side is facing up. Pop a little pat of butter on each onion half and sprinkle with more chopped rosemary. Season generously with salt and pepper.
- Bake uncovered for about an hour, making sure to baste the onions with the marinade a couple of times as they cook.
- Before serving, peel away those outer skins and you’re good to go. Enjoy every bite!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
