ROASTED BALSAMIC RED ONIONS
Categories Onion Side Roast Low Fat Low Sodium Wheat/Gluten-Free Vinegar Winter Gourmet
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 450° F. and lightly coat a shallow baking pan with cooking spray.
- Arrange onions in one layer in pan and roast in middle of oven, stirring occasionally, until golden brown and just tender, about 15 minutes. Drizzle vinegar over onions and roast until most of vinegar is evaporated, about 3 minutes. Season onions with salt and pepper and keep warm, covered.
BALSAMIC-GLAZED RED ONIONS
Steps:
- Prepare the onions: Preheat the oven to 400F. Slice off any straggly roots from the onions, leaving the firm root centers intact. Cut the onions in half from tip to root. Peel off the skins until all the papery layers are removed. Cut each half into 4 wedges, slicing through the root so that the wedges stay intact.
- Roast the onions: Cover the baking dish with foil and roast the onions for 30 minutes. Remove the foil and continue roasting the onions uncovered for 30 minutes more.
- Make the glaze: In a bowl, whisk the balsamic, mustard, salt, and pepper. Gradually whisk in the olive oil.
Nutrition Facts : Calories 173 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, Sodium 167 mg, Sugar 6 g, Fat 14 g, ServingSize Serves 4, UnsaturatedFat 0 g
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.
ROASTED RED ONIONS WITH BALSAMIC VINEGAR
The sweetness of the onion and the flavour of the vinegar make this a hearty fall side dish. If you are using a well aged expensive balsamic vinegar the sugar may not be needed.
Provided by Tebo3759
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove papery skin from onions, rub with olive oil and sprinkle with salt and pepper.
- Roast, uncovered, in a small pan at 375 for 1 1/2 hours or until tender.
- Remove onions and keep warm.
- Put water and vinegar in pan and boil 4 to 5 minutes.
- Mixture should reduce to about 1/4 cup.
- Remove from heat and add brown sugar.
- Cut onions in half and drizzle with vinegar mixture.
ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC VINEGAR
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
RED ONIONS ROASTED WITH BALSAMIC AND HONEY
Steps:
- Preheat the oven to 325 degrees F.
- Put the onions on a sheet pan, cut side up, and drizzle with balsamic vinegar, olive oil, and honey. Season with salt and pepper then top each with a pat of butter and fresh thyme. Bake for 40 minutes, until the onions are soft and caramelised around the edges.
RED ONIONS ROASTED WITH BALSAMIC AND HONEY
Steps:
- Preheat the oven to 325 degrees F.
- Put the onions on a sheet pan, cut side up, and drizzle with balsamic vinegar, olive oil, and honey. Season with salt and pepper then top each with a pat of butter and fresh thyme. Bake for 40 minutes, until the onions are soft and caramelised around the edges.
ROASTED CARROTS AND RED ONION WITH BALSAMIC VINEGAR
I made this last year for the holidays, and it was terrific! I added the garlic (of course!) I use a combo of the butter and the olive oil, but Zaar would not let me say this in the recipe. (Or maybe I don't know how to word it right.) Can easily be doubled or even tripled. Hope you enjoy!
Provided by Scoutie
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. If using the garlic, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.
- Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil, balsamic vinegar and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes. Add garlic (if using) Raise heat to 425 degrees and continue roasting until tender and evenly browned, 15 to 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.
BALSAMIC ROASTED ONIONS
Categories Onion Side Roast Quick & Easy Vinegar Winter Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 6
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.
ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC
Courtesy of Food Network's Tyler Florence. This is one of my favorite holiday dishes. It goes with everything, it's enjoyed by everyone, and it's super easy!
Provided by Penny Stettinius
Categories Onions
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat.
- Bring to a simmer and cook for 1 minute to reduce slightly.
- Place the onions, cut sides up, in a single layer on a baking pan.
- Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
Nutrition Facts : Calories 163.9, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 63.8, Carbohydrate 23, Fiber 0.8, Sugar 19.8, Protein 0.7
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