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This is one of those easy dishes that delivers a ton of flavor and texture to your meals and snacks without adding a lot of calories.

Like many of my old favorite recipes, the original called for 5 times more oil and required a lot of stirring over the stove.

Now, by roasting it in the oven instead of sauteing it in a pan, it needs just 1 tablespoon of oil… and, while it’s cooking, I can ignore it!

It’s also one of those recipes that you can cook in the same oven at the same time with a few others so you can build your inventory!

It couldn’t be any easier.


3 large onions (any variety)

2 shallots

6 cloves garlic, minced

1 t. dried thyme or 10 sprigs fresh thyme

1 cup white wine

1 T olive oil

1/2 t salt

1/4 t black pepper

Preheat oven to 425.

Cut the onions into quarters, then cut again so there are 8 pieces.

Separate them so they look like petals and toss them, along with all of the other ingredients, into a baking dish that you’ve coated with cooking spray.

Cover with foil and roast for one hour. Uncover and stir and roast another 15 minutes to get some nice dark bits on top.



If you have a nice stash of roasted onions, you’ll find there are a dozen ways to use them.

Whether you add them to a Skinny Omelet or an Egg and Veg Bagel at breakfast, use them to make a Skinny Crostini snack in the afternoon, or mix them with dinner side dishes–like beans, squash or mushrooms–roasted onions are a great way to boost flavor, fiber and nutrition without boosting your calories!





About Lisa McRee

After 25 years as a local and network anchor, Lisa was just another American mother struggling, and failing, to lose weight. Finally, she cracked the code, and lost 30 pounds, quickly and for good, by doing what she loves: reporting, cooking and eating! The Skinny is the inside story on how she did it, and how you can, too!
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