Roasted Onion Salad

Red onions and yellow onions are roasted and combined with fresh dill and pomegranate molasses in a white bowl.

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An easy salad or side dish with roasted onions, fresh dill, sumac and pomegranate molasses.


  • 6 medium sized onions (red, white or a combination of both)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon sumac
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon fresh dill, chopped


  1. Peel the onions and cut them into quarters. 

  2. Put them in a baking dish in a single layer.

  3. Sprinkle salt and drizzle olive oil over them. Stir well with a spoon.

  4. Roast in the oven until soft and caramelized, for about 30 minutes. 

  5. Remove them from the oven and let them cool for 10 minutes.

  6. Sprinkle sumac over the roasted onions and pour pomegranate molasses over them. Stir it gently with a spoon. Garnish with chopped fresh dill and serve warm or at room temperature. If you want, drizzle extra olive oil or pomegranate molasses when serving. 


  1. Make sure the onion wedges are not overlapping. Put them in the baking dish in a single layer to have the best result. Otherwise, they will be steamed.

  2. You can store the leftovers in an airtight container in the refrigerator for a few days. Then it’s better to bring it to room temperature or to reheat in a pan.

  3. Don’t let the roasted onions sit at room temperature for more than an hour. Otherwise, they start to smell bad. 

  4. Don’t overbake the onions. Otherwise, they might lose their sweetness and juiciness.