BALSAMIC ONIONS
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.
CARAMELIZED PEARL ONIONS WITH BALSAMIC GLAZE
Make sure the frozen pearl onions go straight from the freezer into the roasting pan. Adjust the oven rack to the lowest position - closest to the heating element. And don't forget that sprinkling of sugar to help the browning.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish
Yield 8
Number Of Ingredients 7
Steps:
- Adjust oven rack to low position and heat oven to 425 degrees.
- Toss onions with oil, sugar, salt and pepper in medium bowl. Transfer to a cookie sheet with rim in a single layer. Roast onions until golden brown, about 30 minutes, stirring at 20 minutes and again at 25 minutes, adding garlic at this point.
- Meanwhile, bring vinegar to boil; simmer over medium-high heat, about 10 minutes, until reduced to 1/3 cup - it should be a thin syrup. Put onions into a bowl, add reduced vinegar and parsley; toss to coat. Serve hot, warm or at room temperature.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 21 g, Fat 7.1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 28.4 mg, Sugar 8.4 g
ROASTED CARAMELIZED BALSAMIC ONIONS
Warning: The aroma while cooking these is intoxicating! Serve as a side with a hearty casserole, stew, or veggie omelet! Spanish inspired!
Provided by Sharon123
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450*F.
- Cut the onions into halves at the equators.
- Remove the skin and any tough outer layers.
- Do not cut off the root and stem ends and be careful not to score the layers you don't remove: uncut, the outer layer will better hold the onion together as it roasts.
- Place the onion halves cut side down in a 9-inch square baking pan.
- Melt the butter in a saucepan and stir in the vinegar, thyme, salt, and pepper.
- Pour over the onions.
- Bake for about 20 minutes, and then turn the onions over and baste them with the pan juices.
- Bake for another 20 to 25 minutes, until easily pierced with a paring knife and the inner rings have begun to swell and rise up.
- Serve immediately or at room temperature.
- Enjoy!
ROASTED BALSAMIC ONIONS
Provided by Melissa d'Arabian : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 20 to 25 minutes, and then remove the foil. Toss the onions well to coat with the reduced balsamic glaze and put back in the oven to roast another 20 to 25 minutes. Serve warm.
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CARAMELIZED BALSAMIC ONIONS - BETTER HOMES & GARDENS
From bhg.com
Servings 8Calories 81 per servingTotal Time 1 hr 10 mins
- Preheat oven to 425°F. In 3-quart rectangular baking dish combine butter and olive oil. Whisk in vinegar, wine, sugar, salt, and pepper. Set aside.
- Peel off papery outer layers of onions, but do not cut off either end. Cut onions in half from stem through root end. Place onions in dish, cut sides up. Cover loosely with foil and bake for 30 minutes.
- Remove foil. Using tongs, carefully turn onions over to cut sides down. Bake, uncovered, for 20 to 25 minutes longer or until onions are tender and balsamic mixture is thickened and caramelized. Serve cut sides up. If desired, sprinkle with fresh thyme.
CARAMELIZED BALSAMIC ONIONS RECIPE | EATINGWELL
From eatingwell.com
Reviews 2Category Healthy Vegetarian Dinner Recipes on a BudgetRatings 2Calories 81 per serving
- Preheat oven to 425 degrees F. Combine butter and olive oil in 3-quart rectangular baking dish. Whisk in vinegar, wine (or broth or water), sugar, salt and pepper. Set aside.
- Peel off papery outer layers of onions, but do not cut off either end. Cut onions in half from stem through root end. Place onions in dish, cut-sides up. Cover loosely with foil and bake for 30 minutes.
- Remove foil. Using tongs, carefully turn onions over to cut-sides down. Bake, uncovered, for 20 to 25 minutes longer or until onions are tender and balsamic mixture is thickened and caramelized. Serve cut-sides up. If desired, sprinkle with fresh thyme.
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