Honey-glazed onions
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | mediums | Onions, sweet variety |
| 1 | cup | Seasoned breadcrumbs |
| 1 | cup | Corn kernels |
| 1 | cup | Zucchini, diced |
| ½ | cup | Honey |
| 3 | tablespoons | Dijon mustard |
| 2 | tablespoons | Balsamic vinegar |
| 2 | teaspoons | Paprika (Which?)* |
| 1 | cup | Grated carrots |
| 1 | cup | Beets, diced |
| 1 | cup | Water |
| ½ | teaspoon | Ground ginger |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Pepper |
Directions
FILLING
GLAZE
Preheat oven to 350F. Peel onion, slice in halfon the equator. Remove centres leaving a bowl in the onion halves.
FILLING: In a bowl, stir together ½ c breadcrumbs, corn, zucchini, carrots & beets. Firmly pack into onion hollows. Arrange in a shallow baking dish & pour water around the base.
GLAZE: In a separate bowl, whisk together the glaze ingredients.
Drizzle half the mixture over the top of the onions. Bake 30 minutes. Drizzle with remaining glaze & bake another 30 minutes.
Just before serving, sprinkle onions with remaining breadcrumbs & broil until the crumbs are toasted & golden brown.
* The recipe doesn't state which paprika, but I would opt for the sweeter Hungarian variety.
"Vegetarian Times" December, 1993 Submitted By MARK SATTERLY On 12-16-94