"Doomsday" jerk marinated roasted onions

There are some recipes that are so easy to make yet so delicious you keep them in heat rotation, likely weekly. For us these jerk marinated roasted onions qualify.

Thick cut onion slices are marinated in a wet jerk seasoning mix and then slow-roasted to deliciousness.

This roasted onions recipe was stolen from the mental vault of the great chef and my grandfather, Mr. James Napoleon Brown. He loved onions, particularly raw onions -green, red, white, yellow it didn't matter.

This love for and daily consumption of raw onions was a doomsday scenario for my brother and me as invariably his frequent yelling for us to look at him when he spoke to us forcing us to smell the onion infused halitosis while straining simultaneously to lift our eyes up to make contact with his.

When people think of jerk they don't think of onions, but instead jerk chicken.I just love the flavor so put it on everything including vegetables.

Texturally, the interior is soft and creamy, with the edges slightly crispy. I used a mild Jerk marinade as I wanted a more mellow flavor that enhanced and complimented the sweet onions. If you prefer more heat know that the stronger the marinade then the more of that flavor is impaired on the onions. In other words a little goes a long way, so reduced the amount of heat you use.

Jerk Onion Steaks Ingredients

• Yellow Onions
• Lager Beer
• Jerk Marinade - try my homemade version or go with store-bought like Walkerswood or Grace
• Fresh Thyme Leaves
• Kosher Salt
• Black Pepper

How To Roast Onions (step by step)

Over the years I've made a version of marinated smoked or roasted onions. I often lament the fact that my grandfather, never wrote anything down. Luckily with this dish, you don't really need one. It's as simple as slicing onions, dropping them in your preferred marinated overnight, and then slow roasting them for an hour or so. The flavors in these are intense. The natural sweetness in the yellow onions is concentrated as the onions caramelize in the jerk marinade during roasting.

Step 1: Marinate the onions

Step 2: Add onions to cast iron skillet

Step 3: Roast onions in the oven at 400 Degrees F

Serving Suggestions

Serve these roasted onion steaks as a vegan main dish along with this zhoug sauce as a topping.

These also pair well with any of the following salad dishes:

Bell Pepper Salad

Cucumber Salad

Watermelon Salad

Avocado Salad

Cooking Tips for Jerk Marinated Oven Roasted Onions

• If using small onions just slice them in half, otherwise for larger ones just slice them in thirds crossways so all of the slices roast evenly.
• Leave the skin on as they will help keep the onions intact when cooking.
• Keep the marinade as simple or complicated as you prefer
• This is a vegan main dish. I serve with other vegan sides that would ideally be paired with jerk chicken. Check-out the side dish guide for jerk chicken pairings.

Special Equipment or Ingredients Used for Jerk Marinated Roasted Onions

Basting Brush

For other jerk based recipes try these:

Jerk Chicken

Smoked Jerk Oxtails

Whole Smoked Cauliflower

Smoked Mac and Cheese w/ Jerk Seasoning

Jerk Roasted Cauliflower

Instant Pot Jerk Chicken

Jerk Fried Chicken

Jerk Compound Butter

Jerk Seasoning Spice

Jerk Red Snapper

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Jerk Marinated Roasted Onions

Simple and elevated side dish for roasted onions that have been marinated in a mild Jerk sauce and then slow roasted creating deep, intense flavor.

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Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Course: Side Dish

Cuisine: American, Modern Soul Food

Servings: 6 people

Calories: 264kcal

Author: Marwin Brown

Ingredients

• ▢ 12 oz lager beer
• ▢ ½ cup water
• ▢ 2 cups jerk marinade
• ▢ 2 tsps  fresh thyme leaves
• ▢ ½  tsp  kosher salt
• ▢ ¼  tsp  black pepper
• ▢ 2 large yellow onions ends trimmed and sliced into ¾ inch slices horizontally

Instructions

• Mix beer, water, and jerk marinade in small bowl and pour into a baking dish that will hold all the onions.
• Place onions down in marinade. Marinate overnight covered in refrigerator.
• Preheat oven to 400°F. Flip the onions over in the marinade, and lay on the flat bottom of each side. Using half the fresh thyme, top each onion slice with some.
• Roast in oven for 1 hour or until golden brown, basting once or twice during roasting.
• Change settings to "broil" and increase temperature to 450 degrees F cooking for 10-15 minutes. Remove from heat, spoon reduced sauce over and sprinkle with remaining fresh thyme. Remove from skins and serve.

Notes

• If using small onions just slice them in half, otherwise for larger ones just slice them in thirds crossways so all of the slices roast evenly.
• Leave the skin on as they will help keep the onions intact when cooking.
• Keep the marinade as simple or complicated as you prefer

Nutrition

Calories: 264kcal | Carbohydrates: 45g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 1457mg | Potassium: 1617mg | Fiber: 28g | Sugar: 7g | Vitamin A: 23461IU | Vitamin C: 6mg | Calcium: 278mg | Iron: 14mg

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