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Balsamic Roasted Red Onions with Thyme

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 6 -8 servings
Author: Emily Clifton - Nerds with Knives (Adapted from Ina Garten)


  • 3 large red onions about 2 lbs / .9 kilos
  • 1/4 cup plus 2 tablespoons balsamic vinegar 60 mL plus 30 mL
  • 1/4 cup extra virgin olive oil 60 mL
  • 2 teaspoons fresh thyme about 8 sprigs or 1/2 tsp dried
  • 1/2 teaspoon course kosher salt
  • 1/2 teaspoon freshly ground black pepper


  • Preheat the oven to 375ºF / 190ºC
  • Cut the onions in half vertically and then into 1/4 inch thick slices (not paper thin or they’ll get mushy). Place on a baking sheet and toss with olive oil, thyme, salt, pepper and 1/4 cup balsamic vinegar.
  • Bake on the middle rack for 30 minutes, turning once or twice, until the onions are soft and lightly caramelized. Remove from the oven, and while they’re still hot, pour over 2 more tablespoons balsamic vinegar. Toss to coat. Can be served warm or at room temperature.
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