Roasted Red Onions With Butter Honey And Balsamic Vinegar Recipes

BALSAMIC ROASTED ONIONS

Steps:

• Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F. Line 2 large baking sheets with foil. Cut onions through root end into 3/4-inch-thick wedges. Place in medium bowl; toss with oil. Arrange onions, cut side down, on baking sheets. Sprinkle with salt and pepper. Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes.
• Meanwhile, melt butter in heavy small saucepan over medium-high heat. Add sugar and stir until sugar dissolves. Remove from heat. Add vinegar. Return to heat. Simmer until mixture thickens slightly, about 2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.)
• Arrange onions on platter. Drizzle glaze over. Sprinkle with parsley.

ROASTED RED ONIONS WITH BALSAMIC VINEGAR

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 RED ONIONS

Steps:

• Preheat oven to 375 degrees.
• Gently toss red onions with oil, salt and pepper.
• Place on baking sheet and roast for 30-35 minutes until charred and caramelized.

ROASTED RED ONIONS WITH BUTTER, HONEY, AND BALSAMIC

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.

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.