Bronze Roasted Onions
|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|
|Julienned sweet red pepper||50 Milliliter (1/4 Cup)|
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 350Â°F (180Â°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.