Insalata di Cipolle Arrosto (Roasted Onion Salad)

Name: Insalata di Cipolle Arrosto (Roasted Onion Salad)
Cuisine: European, Italian, Mediterranean
Ingredients: 4–6 medium yellow or red onions: Keep the skins on for the roasting process—it protects the flesh and steams them beautifully.; Extra virgin olive oil: The best quality you have.; Red wine vinegar: For that necessary acidità.; A handful of fresh flat-leaf parsley: Roughly chopped.; A few sprigs of fresh thyme: Leaves stripped.; Few basil leaves; Optional (but recommended): A handful of toasted pine nuts or walnuts for texture.; Sea salt and freshly cracked black pepper.; A sprinkle of Pecorino Romano or Parmigiano Reggiano: Shaved thin, just for a salty finish.

7 steps

This salad relies on the contrast between the silky, sweet onions and a sharp, bright vinaigrette, finished with fresh herbs and a touch of crunch.

Updated at: Thu, 09 Jul 2026 13:39:07 GMT

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Ingredients

2 servings

4yellow onions

medium, or red, Keep the skins on for the roasting process—it protects the flesh and steams them beautifully

Extra virgin olive oil

The best quality you have

Red wine vinegar

For that necessary acidità

fresh flat-leaf parsley

Roughly chopped

3 sprigsfresh thyme

Leaves stripped

3basil leaves

pine nuts

Optional, but recommended, toasted, or walnuts for texture

or Parmigiano Reggiano, Shaved thin, just for a salty finish

Instructions

Step 1

The Roasting: Preheat your oven to 200°C. Place the whole, unpeeled onions directly on a baking sheet. Roast them for about 45–60 minutes. You want them to feel very soft when you gently squeeze them—if they give way, they are ready. Let them cool until you can handle them.

Step 2

The Preparation: Once cool, slice off the root ends and slip off the papery skins. The onions should be meltingly tender. Cut them into thick wedges or quarters. Do not worry if they fall apart; that is the beauty of it.

Step 3

The Dressing: In a small bowl, whisk together 3 parts extra virgin olive oil to 1 part red wine vinegar. Season with salt and a generous amount of black pepper.

Step 4

The Assembly: Arrange the onion wedges on a shallow platter. Drizzle the dressing generously over them while they are still slightly warm so they soak up all that flavor.

Step 5

The Finishing Touch: Scatter the fresh parsley and thyme over the top. If you are using the nuts, sprinkle those on now for the crunch. Finally, add your shavings of cheese.

Step 6

A Chef's Note

Step 7

If you want to bring a little more "garden" to the plate, as I know you enjoy your own fresh produce, add a few leaves of fresh basil or even some thinly sliced celery heart to add a crisp, cold contrast to the warm, roasted onions. Serve this as an appetizer with a slice of crusty, toasted country bread to mop up the juices.