Roasted Onion Medley
Roasting brings out the natural sweetness of onions, and when combined with some fresh thyme, smoky bacon and maple syrup, they make a versatile, delicious side dish. Serve alongside roast beef or pork, ham, turkey or chicken.
- 4 strips thick-cut bacon, cut into 1/2-inch strips
- 1 lb pearl onions, blanched, trimmed and peeled (see below)
- 1 large red onion, sliced into 3/8-inch thick slices
- 1 large sweet onion, sliced into 3/8-inch thick slices
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 2 teaspoons fresh thyme leaves
- Salt and freshly ground black pepper to taste
Preheat the oven to 375°F, line a large baking sheet with aluminum foil and coat with nonstick spray.
Fry the bacon until moderately crisp. Drain on paper towels, reserving 1 tablespoon of the fat and set aside.
Place the pearl onions, red onions and sweet onions in a large bowl. Toss to combine. Drizzle with the reserved bacon fat and olive oil. Toss again to coat lightly and season with salt and pepper.
Scatter the onions as evenly as possible on the baking sheet and roast for 15 to 18 minutes, or until the onions are soft and beginning to brown.
Remove the onions from the oven and place in a bowl. Drizzle with the maple syrup and add the thyme leaves and bacon. Combine well and place back on the baking sheet. Return to the oven for 2 to 3 minutes, then transfer to a serving bowl.
Makes 6 servings
To peel pearl onions easily, immerse them in boiling water for 2 to 3 minutes, then plunge them into ice water for an additional 2 minutes. Drain and cut off the root end of the onion and squeeze gently from the opposite end. The onion should slip out of its skin fairly easily.