Roasted Onions With Balsamic Vinegar And Thyme Recipes
ROASTED ONIONS WITH BALSAMIC VINEGAR AND THYME
The roasted onion is a perfect side dish. First of all the color is gorgeous and would add drama to any plate. Super easy, all you have to do is peel the onion and cut a slice off the bottom so it will sit evenly in a shallow baking dish.
Provided by Marsha Gardner @mrdick1950
Categories Vegetables
Number Of Ingredients 7
Steps:
- Preheat the oven to 325-degrees. Put the onions on a sheet pan and drizzle with balsamic vinegar, olive oil, and honey.
- Season with salt and pepper then top each with a pat of butter and fresh thyme.
- Bake for 40 minutes, until the onions are soft and caramelised around the edges.
RED ONIONS ROASTED WITH BALSAMIC AND HONEY
Steps:
- Preheat the oven to 325 degrees F.
- Put the onions on a sheet pan, cut side up, and drizzle with balsamic vinegar, olive oil, and honey. Season with salt and pepper then top each with a pat of butter and fresh thyme. Bake for 40 minutes, until the onions are soft and caramelised around the edges.
ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC VINEGAR
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
ROASTED RED ONIONS WITH BALSAMIC VINEGAR
The sweetness of the onion and the flavour of the vinegar make this a hearty fall side dish. If you are using a well aged expensive balsamic vinegar the sugar may not be needed.
Provided by Tebo3759
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove papery skin from onions, rub with olive oil and sprinkle with salt and pepper.
- Roast, uncovered, in a small pan at 375 for 1 1/2 hours or until tender.
- Remove onions and keep warm.
- Put water and vinegar in pan and boil 4 to 5 minutes.
- Mixture should reduce to about 1/4 cup.
- Remove from heat and add brown sugar.
- Cut onions in half and drizzle with vinegar mixture.
ROASTED VEGETABLES WITH THYME AND BALSAMIC VINEGAR
This recipe is great as a light meal or side dish and is easy to make, despite the long cooktime. Note: If you choose to double this recipe, the cook time will be increased by quite a bit.
Provided by TerribleCook1017
Categories Vegetable
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut parsnip, leek, and carrot into short strips. Cut onion coarsely. Leave garlic cloves whole or cut in half. Do not peel the garlic.
- Evenly coat the vegetables in the oil and thyme. Spread evenly in a pan and roast for 60 - 90 minutes at 400 degrees. Stir occasionally to avoid sticking to the bottom. Vegetables are done when parsnips and carrots are tender and the edges of the leeks are burnt.
- Finally, drizzle balsamic vinegar to taste over vegetables, stir, and serve.
Nutrition Facts : Calories 234.2, Fat 14, SaturatedFat 1.9, Sodium 38.5, Carbohydrate 27, Fiber 5.2, Sugar 8, Protein 2.7
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