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- 2 large sweet onions (Walla Walla, Vidalla, Imperial, Carzalia, Texas Spring, or Maui), peeled*
- Coarse salt and coarsely-ground black pepper to taste
- 4 teaspoons butter
- Good-quality aged Balsamic Vinegar**
Preheat oven to 350 degrees F. Butter a baking dish just large enough to hold the onions.
Slice of the top and the bottom parts of the onions so they sit flat in the baking dish; cut the onions in half.
Arrange the onion halves, cut side up, in the prepared baking dish. Season with salt and pepper, and place 1 teaspoon of butter on each onion half.
Cover and bake 50 to 60 minutes or until onions give slightly when the edges are squeezed together between your fingers. Remove from oven. Uncover and sprinkle each onion half with balsamic vinegar (use a fork to spread the onion layers apart so that the vinegar can dribble down between the layers).
Serve hot or at room temperature.
Makes 4 servings.
* Sweet onions have a thinner, lighter color skin than storage onions and tend to be more fragile. Signs in produce sections usually differentiate between sweet onions and storage onions. Look for sweet onions that are light golden-brown in color, with a shiny tissue-thin skin and firm, tight, dry necks. Avoid onions that are soft or sprouting. They should have absolutely NO SMELL whatever. If they do, they are probably bruised somewhere under the skin and are on their way out.
** This is the grade of balsamic vinegar used in your cooking, such as for a flavorful salad dressing, to flavor enhance soups and stews, and also used as a marinade.
Categories:Balsamic Vinegar Onions Side Dishes Spring Recipes Summer
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3 Responses to “Roasted Balsamic Sweet Onion Recipe”
How do you bake a whole onion in an apple baker?
Check out this interesting Cooking In Clay Pots web site on using clay pots in cooking.
Storage is very important with sweet onions. When we buy them (almost daily) we twirl the plastic market bag and smake a quick knot in the top, holding the onion tightly with as little air where the onion is as possible. Then put them in the refrigerator until reedy to use. They last for weeks, but of course use them as promptly as possible.