Roasted red onion wedges from The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ksg518 on January 23, 2019

    This is a simple but delicious side dish. I'm surprised I never thought about roasting red onions on their own before but it results in a slightly sweet tender onion. The thyme is a must in this recipe.

  • DKennedy on August 22, 2011

    Made this on August 21st, 2011 - excellent. Dave really liked the burned pieces.

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