Roasted Sweet Onions With Balsamic Vinegar Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 medium: Sweet onions, peeled halved
3 tbsp: Olive oil,
Salt,
White pepper,
1: Tablespoons, water
1/3 cup: Balsamic vinegar,
2 tbsp: Brown sugar,
2 tbsp: Butter,
Directions:
Recipe by: CLARISSA FINCO 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Atlanta Journal/Constitution from a then unpublished cookbook by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
Source from luhu.jp
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Atlanta Journal/Constitution from a then unpublished cookbook by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
Source from luhu.jp
Tags
Side dishes