Tuesday, October 26, 2010

Roasted Red Onions

3 red onions, peeled, halved lengthwise
1 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/3 cup honey
sea salt and freshly ground black pepper
1/2 stick unsalted butter
1/4 bunch fresh thyme
Preparing the onions:
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 caramelized around the edges.

Serves 4 to 6


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