Source: Nancy Hughes | Category: Roasting, Side Dishes

High Roasted Onions

Not all vegetable oils are the same, canola oil provides more good fats and best nutritional balance than any other popular vegetable oil.

High Roasted Onions


  • 2 medium onions, peeled, trimmed, and halved crosswise
  • 12 whole cloves
  • 1 Tbsp light soy sauce 15 mL
  • 1 Tbsp canola oil 15 mL
  • 1 Tbsp molasses 15 mL
  • 1 1/2 tsp balsamic vinegar 7 mL
  • 1/4 tsp coarsely ground black pepper 1 mL
  • 1/2 tsp granulated sugar 2 mL
  • 1/8 tsp salt .5 mL


  • 1. Preheat oven to 450 °F (230 °C). Coat a foil-lined baking sheet with canola cooking spray. Arrange the onion halves on the baking sheet and pierce evenly with the cloves.
  • 2. Combine the soy sauce, canola oil, molasses, vinegar and black pepper in a small jar, secure with lid and shake vigorously until completely blended. Brush 1 Tbsp (15 mL) of the soy mixture evenly over the onions. Bake 25 minutes, brush 1 Tbsp (15 mL) of the soy mixture evenly over the onions, bake 5-10 minutes or until richly browned on edges and onions are tender.
  • 3. Remove from oven and using a flat spatula, remove the onions and place on serving platter, spoon remaining soy mixture evenly over the onions and sprinkle with the sugar and salt.


4 onion halves total

serving size

Serves 4; 1 onion half per serving

nutritional analysis

Per Serving

Total Fat3.5 g
Saturated Fat0 g
Cholesterol0 mg
Carbohydrates10 g
Fiber1 g
Protein1 g
Sodium300 mg