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Sweet Sour Onions

the.instructor's picture
  Onions 2 Pound (3 To 4 Inch-Diameter)
  Vinegar 2 Tablespoon
  Sugar 2 Teaspoon
  Dry breadcrumbs 1 Cup (16 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Chopped sage leaves/1/4 teaspoon ground sage 1⁄2 Teaspoon
  Rosemary 1 Teaspoon (Fresh/Dry)
  Minced parsley 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

Peel onions and cut in half horizontally.
Set cut side up in a 9- by 13-inch baking pan.
Mix vinegar and sugar; spoon onto cut surface of onions.
Mix bread crumbs, 1/4 cup of the oil, sage, rosemary, and parsley; pat evenly on top of onions.
Drizzle with remaining 1/4 cup oil.
Bake, uncovered, in a 375° oven until onions are tender when pierced, about 45 minutes.
Let cool to room temperature.
If made ahead, 'cover and let stand until next day.
Season to taste with salt and pepper.

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