My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, September 5, 2011

Roasted Onions with Vinegar and Rosemary

Since receiving a beautiful rosemary plant from my friend Edie, that she grew from seed, I have made anything and everything that mentions rosemary. OMG! You will not believe how easy and delicious this dish is. If you have left-overs use them in a salad or spoon them over braschetta with slivered Manchego or Parmesan cheese.

I'm thinking a few of these over a cheese omelet couldn't be a bad thing.

Roasted Onions with Vinegar and Rosemary
4-6 servings
print recipe

4 or 5 onions, sliced into 1/2 inch rounds
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon finely chopped rosemary
Salt and freshly ground black pepper

Preheat the oven to 400 degrees F. Toss the onions with the oil, vinegar, and rosemary. Season with salt and pepper. Put them in a baking dish with a few tablespoons water. Cover and bake for 30 minutes, then uncover and continue baking until the onions are browned around the edges and tender, about 30 minutes more. Give them a stir every 10 minutes or so toward the end.


  1. These do sound delicious, I love browned onions. Thanks Bev.

  2. These do sound good. Never really thought about making them this way.

  3. This sounds wonderful; rosemary is one of our favorite herbs.

  4. I love onions, raw, fried, roasted so thanks for making them!...:)JP


Note: Only a member of this blog may post a comment.