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Bronze Roasted Onions

Ingredients
  Onions 8
  Butter 15 Milliliter (1 Tablespoon)
  Granulated sugar 1 Teaspoon
  Balsamic vinegar 15 Milliliter (1 Tablespoon)
  Olive oil 1 Teaspoon
  Water 50 Milliliter (1/4 Cup)
  Dried marjoram 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Julienned sweet red pepper 50 Milliliter (1/4 Cup)
Directions

Peel onions, keeping stem end intact; cut in half through stem.
In large skillet, melt butter over medium heat; sprinkle with sugar.
Add onions, cut sides down; cook for 8 to 10 minutes or until beginning to brown.
Arrange in 11 x 7 inch (2 L) baking dish; sprinkle with vinegar and oil.
Pour water into skillet and bring to boil, stirring to scrape up brown bits; add marjoram, salt and pepper.
Pour over onions.
Cover with foil and bake in 350°F (180°C) oven for 30 minutes; turn onions over and bake for 45 minutes longer, turning once more. (Onions can be prepared to this point, cooled, covered and refrigerated for up to 2 days or frozen for up to 2 weeks. Let thaw in refrigerator for 24 hours. Let stand at room temperature for 30 minutes before continuing.)
Sprinkle onions with red pepper; cover and bake for 15 minutes longer, basting occasionally.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Occasion: 
Christmas
Ingredient: 
Vegetable
Interest: 
Party

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 652 Calories from Fat 165

% Daily Value*

Total Fat 19 g28.9%

Saturated Fat 8.9 g44.5%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 1529.3 mg63.7%

Total Carbohydrates 116 g38.8%

Dietary Fiber 21.2 g84.7%

Sugars 54 g

Protein 13 g26.9%

Vitamin A 18% Vitamin C 292.4%

Calcium 36.6% Iron 37.9%

*Based on a 2000 Calorie diet

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Bronze Roasted Onions Recipe