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

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