The original recipe is a Donna Hay, but it called for red onions. I had sweet yellow onions, so I gave this a try. The boys really liked them, and the technique is quite simple. I did end up baking mine longer than the recipe indicated, and I found occasional basting helpful.
You Will need:
Onions, cut in half
Balsamic vinegar
Granulated sugar
Olive oil
Heat the oven to 325 degrees F. Line a casserole dish with parchment and make sure the casserole dish has a lid. Pull the onions apart and add a drop of balsamic between each layer. Fit them back together. Over the top, drizzle some sugar and olive oil. Cover the dish and bake 35 minutes. Remove lid, baste, and continue baking another 25-40 minutes. Serve hot, or cold.
2 comments:
I'm pretty sure I'd love this just as much as I love roasted garlic (which I can eat practically straight out of the oven!) I have never tried roasting onions, but I think I may have to with the little bit of one sitting lonely in my fridge!
I seem to remember stuffing a red onion with breadcrumbs, parsley and olive oil in a similar technique. Let me know how it works for you.
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