Roasted Red Onion Wedges Recipe


6 medium red onions (3-1/2 to 4 pounds), cut into 4 wedges each

3 branches of fresh thyme

Leaves from 2 4-inch sprigs fresh rosemary

2 bay leaves, broken

1/2 teaspoon fennel seeds, ground

2 canned tomatoes drained

1/3 cup dry red wine

 1/4 cup olive oil - the fresher the better

Sea Salt and freshly ground Tellicherry Black Pepper

 4 large cloves of garlic, coarsely chopped



Roasted Red Onion Wedges Recipe

This recipe is adapted from The Italian Country Table by Lynne Rosetto Kasper.

Large wedges of red onion roast with wine, tomatoes, olive oil and herbs can become almost a meal until themselves. Lynne always makes enough for leftovers and eats them for lunch the next day. You can pair these onions with grilled and roasted meats or simple seafood dishes. Or serve them over a simple risotto.


 1. Preheat oven to 450-degrees (F). Arrange the onion pieces cut sides up in a large shallow pan (such as a half-sheet pan or broiler pan). Tear apart the thyme branches and scatter over the onions, along with the rosemary leaves. Tuck the broken bay leaves here and there. Sprinkle with the fennel and crush the tomatoes over the onions. Moisten the wedges with the wine and olive oil and season liberally with salt and pepper.

2. Roast about 1 hour, basting with the pan juices several times. After about the first 20 minutes, add the garlic. If the pan juices threaten to burn, add 1/3 to 1/2 cup water and scrape up any brown glaze with a spatula. Baste the onions with it. They're done when they are tender when pierced with a knife but still hold their shape. Serve hot, warm or at room temperature, basted with any of their pan juices.

Serves 6 to 8