Honey Roasted Red Onions Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Fresh orange juice,
6: Red onions (2- 1/4 pounds), peeled, halved crosswise
1/4 cup: Honey,
2 tbsp: Red wine vinegar,
2 tbsp: Melted butter,
1/4 tsp: Salt,
1/4 tsp: Paprika,
GARNISH
Snipped chives,
Directions:
1. Preheat oven to 350 degrees F. Pour 1/4 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 1/2 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.
McCalls Magazine October 1998 p. 150 Article titled: "Honey Bunch" Recipes
by Gina Noonan and Frank P. Melodia
Recipe by: McCalls Magazine October 1998 p. 150
Posted to JEWISH-FOOD digest by Linda Shapiro on Sep 22,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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 1/2 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.
McCalls Magazine October 1998 p. 150 Article titled: "Honey Bunch" Recipes
by Gina Noonan and Frank P. Melodia
Recipe by: McCalls Magazine October 1998 p. 150
Posted to JEWISH-FOOD digest by Linda Shapiro
1998, converted by MM_Buster v2.0l.
Source from luhu.jp