Bistecca With Balsamic Roasted Onions Recipes

BALSAMIC ONIONS

Balsamic Onions image

Provided by Ina Garten

Time 17m

Yield 6 servings

Number Of Ingredients 5

Ingredients

3 small red onions
1/4 cup plus 2 tablespoons good balsamic vinegar
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 375 degrees.
Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.

BALSAMIC ROASTED ONIONS

Balsamic Roasted Onions image

Categories Onion Side Roast Quick & Easy Vinegar Winter Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 6

Ingredients

4 pounds medium-size red onions
1/4 cup olive oil
6 tablespoons (3/4 stick) butter
3 tablespoons sugar
6 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley

Steps:

Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F. Line 2 large baking sheets with foil. Cut onions through root end into 3/4-inch-thick wedges. Place in medium bowl; toss with oil. Arrange onions, cut side down, on baking sheets. Sprinkle with salt and pepper. Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes.
Meanwhile, melt butter in heavy small saucepan over medium-high heat. Add sugar and stir until sugar dissolves. Remove from heat. Add vinegar. Return to heat. Simmer until mixture thickens slightly, about 2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.)
Arrange onions on platter. Drizzle glaze over. Sprinkle with parsley.

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