Roastedcaramelizedbalsamiconions 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 crosswise nearly, but not quite, all the way through. Make two or three more sectional cuts - always stopping before you cut through, so that onion is in 3/4-inch-thick wedges (the onion stays attached at one end and resembles an onion 'flower' (with very thick petals ;-) ).
• 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 (they will caramelize and be quite dark in parts but, if you have coated them well with olive oil, will not have a 'burnt' taste).
• 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 BALSAMIC ONIONS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 20 to 25 minutes, and then remove the foil. Toss the onions well to coat with the reduced balsamic glaze and put back in the oven to roast another 20 to 25 minutes. Serve warm.

ROASTED CARAMELIZED BALSAMIC ONIONS

Steps:

• Preheat the oven to 450*F.
• Cut the onions into halves at the equators.
• Remove the skin and any tough outer layers.
• Do not cut off the root and stem ends and be careful not to score the layers you don't remove: uncut, the outer layer will better hold the onion together as it roasts.
• Place the onion halves cut side down in a 9-inch square baking pan.
• Melt the butter in a saucepan and stir in the vinegar, thyme, salt, and pepper.
• Pour over the onions.
• Bake for about 20 minutes, and then turn the onions over and baste them with the pan juices.
• Bake for another 20 to 25 minutes, until easily pierced with a paring knife and the inner rings have begun to swell and rise up.
• Serve immediately or at room temperature.
• Enjoy!