These balsamic onions are a great side to make ahead of time and simply re-warm before serving. As they sit, they will take on more and more flavor.
As I prepare for Thanksgiving, I like to get as much done ahead of time as possible. Because my Ronco Rotisserie lives on my counter this time of year, I like to utilize it for my wonderful Thanksgiving sides when possible… saving my oven for pies!
Herbed Balsamic Rotisserie Onions
- 2 pounds red boiler onions
- 3 tablespoons olive oil
- 2 tablespoons aged balsamic vinegar
- 1-tablespoon fresh chopped rosemary
- 1-tablespoon fresh chopped thyme
- ¼ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- Peel onions by hand. Or, to make peeling easier, bring a large pot of water to a boil. Lower heat to low and submerge onions in hot water for one minute. Drain and cool slightly, then peel. If you try this method, you may want to take a few minutes off your cooking time.
- Place peeled onions in a large bowl and add in all other ingredients. Toss to coat onions.
- Using a slotted spoon or tongs, remove onions from sauce and place into your rotisserie basket. If you have any smaller onions, place those towards the bottom of the basket and the larger ones towards the basket handle. Close basket securely to prevent onions from rolling around and place onto rotisserie spit.
- Cook in your rotisserie for 20-25 minutes or until onions start to char to your liking.
- Carefully remove basket from spit and toss with the remaining sauce in the bowl. Serve warm
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