Italian-Style Baked Onions

This is a very simple but delicious alternative to caramelized onions. It takes longer than cooking onions on the stove, but requires almost no work at all. Baked caramelized onions
Yield 4 servings
Time 1½ hours
  • large saucepan
  • colander
  • small baking dish or pie plate
  • knife
  • 4 small or 2 medium yellow onions, peeled
  • 2 T olive oil
  • coarse salt
  • pepper
  • 4 t bread crumbs
Directions Preheat oven to 350.

Bring pan of water to boil over high heat, drop in the whole onions, and boil for 5 minutes. Drain and set aside for a few minutes to cool while you oil the baking dish.

Cut onions in half and rub the round outsides with oil, then place in dish with cut sides up. Sprinkle with salt, pepper, and bread crumbs, then drizzle with remaining oil.

Bake for 1 hour 15 minutes, until brown, and serve.


Adapted from Donna Klein’s The Mediterranean Vegan Kitchen (read my review).

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Italian-style baked onions