Grocery shopping for my family has been a real drag lately. In order to eat a balanced diet and keep everyone satisfied, I have to spend an absurd amount of money each week. I typically do one big shopping trip each week, and then 1-2 smaller trips a few days later.
Four days after spending about $300 at the store, I stared into my refrigerator, freezer and pantry in awe that almost every single thing I had bought had already been eaten. I am not joking when I say the only thing left was about five pounds of raw yellow onions, and some fresh herbs.
Dinner that night was really interesting, and a bit of free for all for the kids. I on the other hand ate a plate of onions, garlic, some quinoa, and I went to bed that night fully satisfied.
Sometimes the simplest things are the most delicious. Not only did roasting these onions and garlic result in a comforting side dish for almost any meal, but I was left with a pan filled with infused olive oil at the end! The oil tastes so good, you can drizzle it over your meal, dip some warm bread in it, or use it in a salad dressing.
Oven Roasted Onions and Garlic with Rosemary
3-4 medium yellow onions
2 heads of garlic
1/4-1/3 cup light olive oil
2 sprigs of fresh rosemary
1 tsp kosher salt
Preheat oven 375.
Remove most of the skin from the onions, an cut in half, placing them in a casserole dish.
Cut just the tops off the garlic heads and place them with the onions, and rosemary.
Generously drizzle with olive oil and salt.
Roast for about 35 minutes or until the onions and garlic start to brown and become very soft.
Remove from the oil and serve. Use leftover infused oil as desired.