Roasted sweet onions with balsamic vinegar
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Sweet onions; peeled halved |
| 3 | tablespoons | Olive oil |
| Salt | ||
| White pepper | ||
| 1 | Tablespoons; water | |
| ⅓ | cup | Balsamic vinegar |
| 2 | tablespoons | Brown sugar |
| 2 | tablespoons | Butter |
Directions
Recipe by: CLARISSA FINCO <CFINCO@...> Preheat over to 350 Degrees F. Rub onion halves with olive oil. Sprinkle halves on both sides with salt and white pepper. Place onions, cut side down, in a large skillet that can go into the oven. Baken onions until sof about an hour.
With a spatula, scoop up onions and place them in a serving dish, cut side up. Place water, vinegar, brown sugar and butter in same skillet that onions were roasted in. Srape skillet to dissoslve brown, baked-on juices from onions. Heat to boiling. Boil a minute to reduce, then spoon mixture over each onion. Taste and add more salt if necessary. Serve hot.
Per serving: 84 calories, 6 grams fat, 8 milligrams cholesterol, 327 milligrams sodium.
Atlanta Journal/Constitution from a then unpublished cookbook by Shirley Chorrihe