Roasted Onion Salad: Insalata di Cipudda Arrustuta


Rarely do we think of onions as a suitable vegetable dish.  Most of us just use them to add flavoring to the foods we’re cooking.  The simple onion, when roasted, makes an interesting and surprising side dish.  Roasting the onions makes them sweet and mild.  You can also add almost any fresh herb of your liking – thyme, parsley, rosemary, etc.   I like to serve this dish with grilled steak.

(Insalata di Cipudda Arrustuta/Insalata di Cipolla Arrostita)

Difficulty Rating:  Easy
Makes 6 servings.

3 medium-large onions (about 2 pounds)
3 tablespoons extra-virgin olive oil
4 teaspoons red wine vinegar
1 teaspoon dried oregano
Salt and freshly ground black pepper

Preheat oven to 400 degrees F.  Wrap each onion individually in a piece of aluminum foil and place on a baking sheet.  Bake for approximately 1 hour or until tender when pierced with a fork.  Let cool until warm enough to handle.  Cut off the stem and root ends, and remove the skin and tough outer layer.  Slice onions and place in a small serving bowl.  Stir in olive oil, vinegar, and oregano.  Season with salt and pepper to taste.  Serve warm or at room temperature.

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