**Roasted Red Onions: A Sweet and Savory Side Dish**
Roasted red onions are a versatile and delicious side dish that can be enjoyed with a variety of main courses. They are also a healthy and affordable way to add flavor and color to your meals. This article provides three different recipes for roasted red onions, each with its own unique flavor profile. The first recipe is a classic roasted red onion dish that is simple to make and always a crowd-pleaser. The second recipe adds a touch of balsamic vinegar and honey for a sweet and tangy flavor. The third recipe uses a combination of spices, including cumin, coriander, and paprika, for a smoky and flavorful dish. All three recipes are easy to follow and can be made with ingredients that are easily found at most grocery stores. Whether you are looking for a simple side dish or a more complex and flavorful dish, you are sure to find a roasted red onion recipe in this article that you will enjoy.
ROASTED POTATOES WITH RED ONIONS
Make and share this Roasted Potatoes With Red Onions recipe from Food.com.
Provided by Pianolady
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F Peel the potatoes, cut into quarters, and rinse with water.
- To ensure that the potatoes remain crisp, they should be completely dry before cooking.
- Place the butter and oil in a roasting pan and place in the oven to heat.
- When the butter has melted and is foaming, add the potatoes, red onions, garlic and rosemary.
- Toss well and then spread out in a single layer.
- Place the pan in the oven and roast for about 25 minutes until the potatoes are golden and tender when tested with a fork.
- Shake the pan from time to time to redistribute the potatoes.
- When they are cooked through, season with salt and pepper.
- Note: Salt the potatoes a few minutes before the end of cooking, as this will help them retain their shape.
- Enjoy!
ROASTED RED ONIONS WITH BALSAMIC VINEGAR
The sweetness of the onion and the flavour of the vinegar make this a hearty fall side dish. If you are using a well aged expensive balsamic vinegar the sugar may not be needed.
Provided by Tebo3759
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove papery skin from onions, rub with olive oil and sprinkle with salt and pepper.
- Roast, uncovered, in a small pan at 375 for 1 1/2 hours or until tender.
- Remove onions and keep warm.
- Put water and vinegar in pan and boil 4 to 5 minutes.
- Mixture should reduce to about 1/4 cup.
- Remove from heat and add brown sugar.
- Cut onions in half and drizzle with vinegar mixture.
GREEN BEAN AND RADICCHIO SALAD WITH ROASTED BEETS AND BALSAMIC RED ONIONS
Categories Salad Onion Appetizer Roast Vegetarian Green Bean Beet Fall Vegan Shallot Boil Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- Place onion, 1/4 cup vinegar, and bay leaf in large jar or medium bowl. Add just enough water to cover. Season generously with salt and pepper. Cover and chill overnight. (Can be prepared 3 days ahead.)
- Preheat oven to 350°F. Place large piece of foil on baking sheet. Place beets in center of foil. Drizzle beets with 1 tablespoon oil and 2 tablespoons water. Top with another piece of foil; crimp edges to seal tightly. Roast beets until tender when pierced with fork, about 1 hour 15 minutes. Cool completely.
- Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Rinse under cold water to cool. Drain and pat dry.
- Whisk remaining 6 tablespoons balsamic vinegar, 1/2 cup oil, shallots, and thyme in small bowl to blend. Season dressing with salt and pepper. (Beets, beans, and dressing can be made 1 day ahead. Cover separately and refrigerate.)
- Peel and cut beets into 1/4-inch-thick slices. Arrange large radicchio leaves over very large platter to cover (reserve small leaves for another use). Drain red onions; scatter over radicchio. Arrange beans over onions. Arrange beet slices decoratively over beans. Pour dressing over salad and serve.
ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC
Courtesy of Food Network's Tyler Florence. This is one of my favorite holiday dishes. It goes with everything, it's enjoyed by everyone, and it's super easy!
Provided by Penny Stettinius
Categories Onions
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat.
- Bring to a simmer and cook for 1 minute to reduce slightly.
- Place the onions, cut sides up, in a single layer on a baking pan.
- Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
Nutrition Facts : Calories 163.9, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 63.8, Carbohydrate 23, Fiber 0.8, Sugar 19.8, Protein 0.7
ROASTED BRUSSELS SPROUTS AND RED ONIONS
Make and share this Roasted Brussels Sprouts and Red Onions recipe from Food.com.
Provided by KateL
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Line jellyroll pan with foil.
- In large bowl, toss sprouts and onion with oil, sugar, salt and pepper.
- Spread in single layer in pan.
- Roast 35 minutes, stirring halfway through cooking time, until sprouts are tender and lightly browned.
- Remove from oven.
- Drizzle with vinegar; toss well.
Nutrition Facts : Calories 113.9, Fat 5.5, SaturatedFat 0.8, Sodium 327.1, Carbohydrate 14.6, Fiber 5.7, Sugar 4.2, Protein 5
OLIVE GARDEN ROASTED POTATOES WITH RED ONIONS AND ROSEMARY
Make and share this Olive Garden Roasted Potatoes With Red Onions and Rosemary recipe from Food.com.
Provided by Cook4_6
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Procedures.
- Pre-heat oven to 350ºF.
- WASH potatoes and cut into quarters.
- COMBINE potatoes and onions in large mixing bowl. Add garlic, rosemary, oil, butter, salt and pepper. Toss to thoroughly coat potatoes and onions with seasonings.
- ARRANGE potatoes and onions in a single layer on a sheet tray. Cut side of potatoes should touch baking pan.
- BAKE in oven for 25-30 minutes, or until potatoes are fork tender.
- GARNISH with chopped parsley and fresh rosemary sprigs. Serve immediately.
ROASTED RED ONIONS
Roasted onions, sweet and slightly caramelized, are always a favorite vegetable side dish -- or they can be mixed into a salad or added to a sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 3
Steps:
- Heat oven to 425 degrees. Arrange onions on a baking sheet. Drizzle evenly with oil and season with salt and pepper. Roast, flipping once, until caramelized and tender, 10 to 12 minutes.
ROASTED BALSAMIC RED ONIONS
Categories Onion Side Roast Low Fat Low Sodium Wheat/Gluten-Free Vinegar Winter Gourmet
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 450° F. and lightly coat a shallow baking pan with cooking spray.
- Arrange onions in one layer in pan and roast in middle of oven, stirring occasionally, until golden brown and just tender, about 15 minutes. Drizzle vinegar over onions and roast until most of vinegar is evaporated, about 3 minutes. Season onions with salt and pepper and keep warm, covered.
BRUSSELS SPROUTS AND ROASTED RED ONIONS
Categories Mustard Onion Side Roast Vegetarian Low/No Sugar Fall Brussels Sprout Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425° F.
- Trim onions, keeping root ends intact, and cut each lengthwise into 6 wedges, keeping wedges intact. In a large bowl toss onions with oil and salt and pepper to taste. In 2 shallow baking pans arrange onions in one layer and roast in upper and lower thirds of oven 20 minutes. Carefully turn onions over and switch position of pans. Roast onions 20 minutes more, or until just tender and some edges are golden brown.
- Trim Brussels sprouts and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook sprouts until just tender, 8 to 10 minutes, and drain in colander. Transfer sprouts to ice water to stop cooking and drain in colander. Vegetables may be prepared up to this point 1 day ahead and chilled separately, covered.
- In a small bowl stir together mustard and water. In a 12-inch heavy skillet cook onions and sprouts in butter over moderately high heat, stirring, until heated through and stir in mustard mixture and salt and pepper to taste.
ROASTED NEW POTATOES WITH RED ONIONS
Make and share this Roasted New Potatoes With Red Onions recipe from Food.com.
Provided by lazyme
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425ºF.
- Scrub the potatoes under cold running water and pat dry.
- In a roasting pan, combine potatoes, olive oil, salt and pepper.
- Using a large spoon or by shaking the pan from side to side, coat the potatoes evenly.
- Roast the potatoes for 20 minutes.
- Sprinkle evenly with onion; drizzle evenly with chicken stock.
- Continue roasting 1 1/4 hours longer, shaking the pan every 10 to 15 minutes to rotate the potatoes, until they are brown and crusty and onions are caramelized.
- Transfer to a serving bowl and garnish with parsley.
- Serve immediately.
ROASTED QUAIL WITH RED GRAPES AND PEARL ONIONS
Categories Fruit Onion Roast Dinner Vinegar Quail Winter Honey Thyme Grape Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Serves 4
Number Of Ingredients 12
Steps:
- Clarify butter:
- In a heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and strain butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving milky solids in bottom of pan. Pour clarified butter into a jar or crock and chill, covered. Butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth its original volume.
- Roast quail:
- Preheat oven to 475°F.
- In a small saucepan boil vinegar, honey, and thyme sprigs over moderate heat, stirring occasionally, until reduced to about 1/2 cup, about 5 minutes. Pour glaze through a fine sieve into a small bowl, discarding thyme, and reserve. In another small bowl stir together 2 tablespoons reserved glaze and 2 tablespoons clarified butter.
- In a saucepan of boiling salted water blanch onions 3 minutes. Drain onions and peel.
- Heat a flameproof roasting pan, 15 by 10 by 2 inches, in oven 10 minutes. In heated pan toss onions with remaining tablespoon clarified butter, chopped thyme, and salt and pepper to taste and roast in upper third of oven, stirring occasionally, about 15 minutes.
- While onions are roasting, prepare quail. Rinse quail and pat dry. Season inside and out with salt and pepper. Brush quail inside and out with about one third glaze-butter mixture and tie legs together with kitchen string.
- Add grapes to pan and toss with onions. Arrange quail, breast sides down, over onions and grapes and roast 15 minutes. Turn quail over and baste with about half of remaining glaze-butter mixture. Roast quail, basting with remaining glaze-butter mixture, 10 minutes more, or until juices run clear when fleshy part of a thigh is pierced.
- Discard string from quail and transfer to a platter. Arrange grapes and onions around quail using a slotted spoon and keep warm.
- To pan add reserved glaze and on stovetop boil over high heat 5 minutes, or until thickened and reduced to about 1/2 cup. Season sauce with salt and pepper and drizzle over quail.
- Garnish quail with thyme and serve with baked wild rice amandine.
SPINACH SALAD WITH ROASTED RED ONIONS, PECANS, DRIED CRANBERRIES
For safekeeping. I couldn't find it on Food Network's site for a while. So good, and such a great meal for guests or just a fresh meal at home. Relatively inexpensive dinner for two or more if you add some chicken or turkey breast. Sweet, savory, salty, rich, fresh, great mix of flavors.
Provided by annmarie
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.
- Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.
- Directions for Citrus Dressing:.
- Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
- Prep and cooking time are Food Network estimates.
Nutrition Facts : Calories 317.2, Fat 30.5, SaturatedFat 3.7, Sodium 236.5, Carbohydrate 11.5, Fiber 3.8, Sugar 4.8, Protein 3.5
ROASTED CARROTS AND RED ONIONS WITH PECANS, FENNEL, AND MINT
This is not your average roasted vegetable recipe. With unexpected additions like sherry vinegar, paprika, and mint-and the nutty addition of spiced pecans-this dish is a holiday must-have if you want to impress your food-fanatic friends.
Provided by American Pecans
Number Of Ingredients 13
Steps:
- Main Dish
- Preheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. of pecan or olive oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20-25 minutes for carrots and 35-45 minutes for onions and fennel. Let cool.
- Meanwhile, cook pecans, coriander seeds, crushed red pepper flakes, paprika, and remaining 2 Tbsp. of pecan or olive oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in red wine vinegar and lemon juice; season vinaigrette with salt and pepper.
- Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
- Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter torn mint over top.
ROASTED CORN WITH GREEN BEANS AND RED ONIONS
This recipe is perfect during corn season. It packs a punch when it comes to the sweet carmalized red onions and the sweetness of the corn and green beans!! Then, add the Parmigiano-Reggiano and the saltiness marries the sweetness!!
Provided by Ashley Muller
Categories Vegetables
Number Of Ingredients 11
Steps:
- 1. Husk and clean cobs of corn. Place the green beans in a shallow baking dish and pour 2 TBS. olive oil over the top. Lightly salt and pepper then mix with fingertips to coat all of the green beans. Take head of garlic and cut in half. Lightly oil cut sides. Place corn, green beans and garlic on grill and cook until corn is a light brown, the green beans are al dente' and the garlic is browned.
- 2. In a skillet add the remaining 2 TBS. of olive oil. Add onion and cook on medium low until onions carmelize.
- 3. When grilled veggies are done let cool. Slice the kernals off the cob and cut the green beans into 1" pieces.
- 4. Add green beans, corn and garlic to the onions. Saute' for about 4-5 minutes then deglaze with grape juice. Add butter and salt and pepper.
- 5. Garnish with tomatoes and parmigiano-reggiano.
ROASTED CELERY ROOT, RED ONIONS, MUSHROOMS, AND SAGE
Categories Mushroom Onion Vegetable Side Roast Thanksgiving Vegetarian Low/No Sugar Vegan Sage Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400° F.
- Cut onions into 1-inch pieces. With a sharp knife peel celery root and cut into 2- by 1/2-inch sticks. Divide celery root between 2 large roasting pans and toss each half with 1 tablespoon oil and 1 teaspoon salt. Roast celery root in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, 25 minutes total.
- In a bowl toss mushrooms and onions with sage, remaining 3 tablespoons oil, and salt and pepper to taste. Divide mushroom mixture between pans, tossing with celery root, and roast, stirring occasionally and switching position of pans halfway through roasting, about 30 minutes total, or until all vegetables are tender and golden.
- Season vegetables with salt and pepper.
BUTTER- AND HERB-ROASTED RED ONIONS
Provided by Veronica Chambers
Categories Herb Onion Side Roast Vegetarian Quick & Easy Low Cal High Fiber Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6
Number Of Ingredients 5
Steps:
- Position rack in center of oven; preheat to 400°F. Place onions on rimmed baking sheet. Open onion wedges to resemble flowers but do not break off base. Melt butter in small saucepan over low heat. Whisk in rosemary, parsley, and lemon juice. Season herb butter with salt and pepper. Brush some butter over onions. Roast onions until tender and beginning to char, brushing occasionally with more herb butter, about 1 hour. Serve warm.
ROASTED RACKS OF LAMB WITH ARTICHOKES, RED ONIONS, AND GARLIC CLOVES
Steps:
- Into a bowl of water squeeze juice from 2 lemon quarters, dropping squeezed quarters into water. Break off and discard stem of 1 artichoke. Bend back outer leaves until they snap off close to base and remove several more layers of leaves until pale inner leaves are reached. Trim base and sides of artichoke with a very sharp stainless-steel knife and cut off the top 1 1/2 inches. Cut artichoke into quarters and cut away choke and spiky purple-tipped leaves. Rub artichoke quarters all over with a remaining lemon quarter and drop them into bowl of water. Prepare remaining 3 artichokes in same manner, using other lemon quarter if necessary .
- Preheat oven to 475°F.
- In a saucepan of boiling salted water blanch artichokes 3 minutes and with a slotted spoon transfer to a bowl. In boiling salted water blanch Jerusalem artichokes 5 minutes and drain.
- In a flameproof roasting pan, 17 by 11 1/2 by 2 inches, toss artichokes, Jerusalem artichokes, onions, and garlic cloves with 2 tablespoons olive oil and salt and pepper to taste. Roast vegetables in middle of oven 20 minutes.
- While vegetables are roasting, heat a heavy 12-inch skillet over moderately high heat until hot. While skillet is heating, season lamb racks with salt and pepper. Add vegetable oil to skillet and brown lamb, meaty sides down, 2 minutes. Turn lamb over and brown 2 minutes more. Transfer lamb to a plate and cool slightly.
- In a small bowl stir together chopped garlic, oregano, coarse salt, freshly ground pepper, and remaining 2 teaspoons olive oil and rub all over lamb.
- Remove pan from oven and stir vegetables. Arrange lamb over vegetables, rib sides down, and roast 20 minutes, or until a meat thermometer inserted in fleshy section registers 130°F. for medium-rare.
- Remove 8 garlic cloves from pan and squeeze garlic out of skins into a blender. Add broth and blend until smooth. Transfer remaining vegetables and lamb to a heated platter, reserving juices in pan, and let rest, covered loosely, 10 minutes.
- To pan add garlic broth and salt and pepper to taste and on top of stove deglaze over moderately high heat, scraping up brown bits. Boil sauce until thickened slightly and transfer to a sauceboat.
- Cut lamb racks in half or into individual chops and serve with vegetables and sauce.
HUMMUS PIZZA WITH CARAMELIZED ONIONS AND ROASTED RED PEPPERS RECIPE - (4.5/5)
Provided by á-4939
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F. Cook the onions in the balsamic vinegar on med heat until they are sticky and caramelized (about 15 minutes). Spread the hummus on the pizza crust. Top with caramelized onions. Then lay the red peppers on top in rows to form a pattern. Sprinkle the rosemary on top and bake for 10-12 minutes until crust browns. *If you made your own crust you will need to bake the crust for 10 minutes, take it out and add the toppings, then bake for 10-12 more minutes.*.
ROASTED RED ONIONS STUFFED WITH MASCARPONE CHEESE
Mascarpone is an Italian cheese with a delicate, fresh smell that lightens up all dishes. And this appetizer is so deliciously sweet and simple you would wonder why you haven't had it before.
Provided by IMANKAY
Categories Side Dish Vegetables Onion
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Cut both ends off onions and place onto a baking sheet. Roast in preheated oven until centers are soft, about 15 minutes. Remove, and let onions cool.
- Reduce heat to 350 degrees F (175 degrees C).
- Peel onions and remove center core leaving 1/2 inch outer shell intact. Mince the center flesh and place in a bowl. Combine with mascarpone cheese, garlic, shallot, and thyme. Fill onion shells with cheese mixture and replace onto baking sheet.
- Bake until the surface of the cheese bubbles, about 10 minutes. Serve hot.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 17.2 g, Cholesterol 70 mg, Fat 26.2 g, Fiber 2.7 g, Protein 6.2 g, SaturatedFat 14.1 g, Sodium 38 mg, Sugar 6.8 g
ROASTED ASPARAGUS WITH RED ONIONS, BASIL, AND VACHERIN
Steps:
- In a bowl, combine the asparagus and onion, and toss in the oil. Season with salt and pepper. Place the asparagus and onion on a grill or in a hot grill pan and cook until slightly charred, 5 to 10 minutes. Return the asparagus and onion to a mixing bowl, toss in the vinegar and basil, and set aside.
- Grill the bread until golden brown on one side only. Remove and lightly rub the toasted side with the garlic. Top the garlic toast with the asparagus and onion, and follow with the cheese. Place the open-faced sandwiches on the grill, cover, and remove when the cheese is just starting to melt. Garnish with the thyme. Cut each sandwich in half and serve.
Tips for Roasting Perfect Red Onions
- Choose the right onions: Look for red onions that are about 2-3 inches in diameter and have a firm, unblemished skin.
- Trim the onions: Cut off the root end and the stem end of the onions. Then, peel off the outer layer of skin.
- Cut the onions: Cut the onions in half lengthwise. If you want to roast the onions whole, you can leave them as is. If you want to roast the onions in wedges, cut each half into 2-3 wedges.
- Toss the onions with oil: Drizzle the onions with olive oil and use your hands to toss them to coat them evenly.
- Season the onions: Season the onions with salt, pepper, and any other desired spices. Some popular options include garlic powder, onion powder, paprika, and cumin.
- Roast the onions: Preheat the oven to 425 degrees Fahrenheit. Spread the onions in a single layer on a baking sheet and roast them for 20-25 minutes, or until they are tender and caramelized.
Conclusion
Roasted red onions are an easy and delicious side dish that can be served with a variety of meals. They are also a great way to add flavor and color to salads, sandwiches, and wraps. Here are a few tips for roasting red onions:- Use a variety of colors of onions. Red onions are the most popular, but you can also use white, yellow, or sweet onions.
- Roast the onions until they are soft and caramelized. This will take about 20-25 minutes.
- Season the onions with your favorite herbs and spices. Some popular options include salt, pepper, garlic powder, onion powder, paprika, and cumin.
- Serve the onions immediately or store them in an airtight container in the refrigerator for up to 5 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #low-protein #healthy #side-dishes #vegetables #dietary #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #onions #4-hours-or-less
You'll also love