Honey roasted red onions
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Fresh orange juice |
| 6 | Red onions (2- 1/4 pounds); peeled, halved crosswise | |
| ¼ | cup | Honey |
| 2 | tablespoons | Red wine vinegar |
| 2 | tablespoons | Melted butter |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Paprika |
| Snipped chives | ||
Directions
GARNISH
1. Preheat oven to 350 degrees F. Pour ¼ cup orange juice into shallow baking dish large enough to hold all onions in a single layer. Place onions, cut sides down, in baking dish with orange juice; cover with foil.
Bake for 30 minutes.
2. In small bowl, combine remaining juice and remaining ingredients except garnish. Uncover onions, turn cut sides up. Spoon ½ of honey mixture over top. Bake uncovered, 15 minutes. Spoon remaining honey mixture over onions.
Bake 15 minutes, until tender.
3. To serve: Spoon some of the honey mixture in bottom of dish over onions.
Garnish.
McCall's Magazine October 1998 p. 150 Article titled: "Honey Bunch" Recipes by Gina Noonan and Frank P. Melodia Recipe by: McCall's Magazine October 1998 p. 150 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Sep 22, 1998, converted by MM_Buster v2.0l.