A Sicilian speciality, from the city of Siracusa, with one difference. In Siracusa, the onions are roasted whole, whereas in this recipe the onions are sliced, with their skins still on, brushed with oil and roasted until caramelized. Just great! I always have these in the fridge now and bring them out for meals. They make a terrific cooked salad or side, and are also great on burgers or in sandwiches. There is a variation to the recipe that is also delicious. It follows the main recipe. A word of advice: make sure your knife is sharp enough to cut through the onion skins. Onion skins are slippery and one can easily cut oneself (this is from personal experience).

2 – 3 onions
2 T vegetable oil, divided, plus extra for greasing baking sheet
2 T extra-virgin olive oil
2 T water
1 clove garlic, minced
1 T fresh chopped herb or 1 t dried herb
1 t red wine or white wine vinegar
salt and pepper, to taste
1/4 t crushed red pepper flakes

1. Preheat oven to 300ºF. Lightly oil a baking sheet or line the baking sheet with parchment or foil (if using foil, lightly oil it).

2. Cut off the ends of the onions. Keeping the onions skin intact, slice the onions crosswise into 1/2″ slices. Lay the onion slices on the baking sheet. Put the vegetable oil in a small bowl. Brush the onion slices with half the oil.

3. Bake for an hour. Remove from oven. Gently turn slices over. Brush again with remaining oil in small bowl. Return to oven and bake for another half hour. Transfer to a shallow serving dish and allow to cool. Remove onion skins and any dried-out onion rings.

4. Combine the extra-virgin olive oil, water, garlic, herb, vinegar, salt, pepper, and red pepper flakes. Spoon over onion slices and serve.


After the first hour, when you remove the onions from the oven and flip them over, brush them lightly with some oil, then drizzle some balsamic vinegar over the slices. Crumble some dried oregano or thyme or other dried herb over them and season with salt and pepper. Return to oven and roast another half hour. Serve warm or at room temperature.