On Wed, 26 May 2010 12:27:06 -0700 (PDT), aem >
wrote:

>On May 25, 10:40 pm, Jeßus > wrote:
>> .....
>> Just thought some of you might have roasting veggies down to a fine
>> art - I'd like to hear about *your* favourite way to roast veggies...
>> if you have one, that is
>
>The first regetable I roasted, and still my favorite, was a big
>onion. Pull off just any loose skin, stand upright on a pan lined
>with foil, bake at 400F until soft all the way through.. Slit the
>top, add a pat of butter or sour cream, scoop the onion out of the
>skin. Couldn't be simpler and complements the widest range of meats.

I totally agree. I love roasted onions, also whole garlic as well.
Comes out so sweet and delectable! Lately I've been using 'pickling'
onions in a lot of things, roasts included.

>You can get fancier. Slice big red or yellow onions into at least 1/2-
>inch thick rounds. Separate into rings and toss lightly wih s&p,
>dried sage, olive oil and a little bit of vinegar (red wine or
>inexpensive balsamic). Lightly oil a baking/gratin dish add the
>onion, cover, and bake at 375F for 30 minutes. Uncover, stir, cover
>and bake for another 15 minutes. Uncover, stir, leave uncovered and
>bake for a final 15 minutes. They should be done, with a nicely
>reduced syrupy liquid. Mound in a bowl and garnish with chopped
>parsley. -aem

Wow. I'm going to try this one aem, it sounds delicious, thanks!