Oven Roasted Onion Antipasti

Roasted Onion Antipasti

Roasted onion antipasti is the perfect complement to a hearty meat dish or as a delightful snack before the main meal. Onions can be roasted whole for an extended time or cut into wedges to enjoy their caramelized layers. Preparing roasted onion antipasti is simple, quick, and achievable in any home kitchen using an oven or another heat source.

Ingredients:

Onions: As many as needed
Cooking oil: As required
Olive oil: For added flavor
Coarse salt and ground pepper: To taste

Preparation:

Choose the Cutting Style:
Onions can be roasted whole and sliced after cooking, or cut into uniform wedges or thick slices for even roasting.
- Leave a small part of the root intact to hold the onion layers together.
- You may keep the skins on for added visual appeal, but be mindful that some layers might be inedible.
Seasoning:
Place the onion pieces in a mixing bowl.
Add cooking oil first, followed by a drizzle of olive oil for enhanced flavor.
Sprinkle with coarse salt, black pepper, and optional herbs like thyme, rosemary, or oregano. Toss everything until evenly coated.
Bake:
Lay the onions on a parchment-lined baking tray. Roast in a preheated oven at 180°C (350°F) for 30–40 minutes.
- Check for doneness by tasting or inspecting the texture: the onions should be slightly charred at the edges and starting to open.
- For a more caramelized look, increase the temperature slightly and roast for an additional 5–10 minutes.

Optional Enhancements:

Drizzle a bit of date syrup over the onions before roasting To emphasize a sweet-savory touch.
Garnish with fresh herbs after cooking for a pop of color and aroma.

Storage Tips:

Let the roasted onion antipasti cool completely before serving or storing. Transfer them with their parchment paper to an airtight container and refrigerate.

Serving suggestions: Serve at room temperature or warm them slightly in the oven for a freshly roasted taste. Avoid serving them too cold directly from the fridge for optimal flavor.