Roasted Red Onions with Walnut Dressing

  • prep time10 min
  • total time 70 min
  • serves 4

Serve these sweet, caramelized onions as a main or as a side dish to complement a hearty meat entrée.

Courtesy of Bridget Oland,, Rothesay, N.B.

15 Ratings
Directions for: Roasted Red Onions with Walnut Dressing



1 Tbsp (15 mL) olive oil

1 Tbsp (15 mL) balsamic vinegar

Pinch sea salt

Pinch pepper

4 red onions (small or medium), tops and bottoms removed

½ tsp (2 mL) chopped fresh herbs (such as thyme or oregano)

Walnut Dressing

⅓ cup (75 mL) walnut oil

2 Tbsp (30 mL) cider or sherry vinegar

1 ½ tsp (7 mL) fancy molasses

Sea salt to taste

Pepper to taste



1. Preheat oven to 350ºF (180ºC). Line rimmed baking sheet with parchment paper.

2. In bowl, whisk together olive oil, balsamic vinegar, salt and pepper.

3. Starting at top and stopping 1/2 inch (1 cm) from bottom, slice an “X” into each onion cutting it in quarters

4. Place onions on a parchment-lined baking sheet. Gently pull wedges slightly apart; drizzle with oil mixture.

5. Bake for 50 minutes, or until fork-tender. (Cooking time will vary depending on size and freshness of onions.)

6. Sprinkle with herbs and drizzle with Walnut Dressing just before serving.

Walnut Dressing

1. In mason jar, combine walnut oil, cider vinegar, molasses, salt and pepper. Shake well.

2. Drizzle over onions.

See more: Great Canadian Cookbook, Herbs, Nuts, Roast, Vegetables, Christmas, Holiday/Event, Thanksgiving, GCC Thanksgiving, GCC vegetarian

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