Marinated & Roasted Onions

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  • 00:10Prep Time
  • 01:00Cook Time


  • 1 cup of water
  • 1 cup red wine vinegar
  • 2 Tbsp. brown sugar
  • 1 tsp. fresh rosemary chopped
  • 1/2 tsp. Johnny’s Seasoning Salt
  • 1/4 tsp. Johnny’s Seasoned Pepper
  • 4 large onions
  • 4 Tbsp. butter
  • 1 tsp. fresh rosemary chopped


  1. Blend ingredients (except onions, butter, and 1 tsp. of rosemary) in a small bowl and pour into a baking dish that will hold all 8 onion halves.
  2. Trim the end of onions and cut horizontal and place wide side down in marinade. Marinate overnight covered in refrigerator.
  3. Preheat oven to 400°F.
  4. Flip the onions over in the marinade, and lay on the flat bottom of each side.
  5. Top each onion with 1/2 Tbsp. of butter and remaining tsp. of rosemary.
  6. Roast in the oven for 1 hour or until golden brown, basting once or twice during roasting.
  7. Remove from heat, spoon reduced sauce over and sprinkle with parsley or more fresh chopped rosemary.
  8. Remove from skins and serve warm. Enjoy!

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