Roasted Onions

Roasted Onions
These are just plain yummy! The long, slow roasting brings out the natural sweetness in onions. This Roasted Onion recipe was published in Canadian Living December 1992. I have hung to this recipe along with the recipe for Sweet Potato and Carrot Crisp that you can find here because they can both be made ahead of time. In both cases you can freeze them for 2 weeks or make ahead by 2 days. With the Christmas season being so busy this is a huge time saver. They can both be made for other occasions and are suitable to be served with a variety of meats. In the Canadian Living Publication it is suggested that they can be served with turkey, chicken, lamb or pork but in my opinion they are also wonderful with steak or roast beef.

  • 8 Onions 8
  • 1 Tbsp Butter 15ML
  • 1 Tsp Granulated Sugar 5ML
  • 1 Tbsp Balsamic Vinegar 15ML
  • 1 Tsp Olive Oil 5ML
  • ¼ cup Water 50ML
  • 1 Tsp Dried Marjoram 5ML
  • ¾ Tsp Salt 4ML
  • ½ Tsp Pepper 2ML
  • ¼ cup Silvered Red Pepper 50ML

Peel onions, keeping stem end intact; (this helps to keep the onions from following apart as you are cooking them) cut onions in half through the stem. In a large skillet, melt the butter over medium heat; sprinkle with sugar. Add onions, cut side down; cook for 8 to 10 minutes or until beginning to brown. Arrange in 11 x 7 inch (2L) 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 and bake in 350F (180C) degree oven for 30 minutes; turn onions and bake for 45 minutes longer, turning once more.

Can be prepared to this point, cooled, covered and refrigerated up to 2 days or frozen for up to 2 weeks. Thaw in the refrigerator for 24 hours, then let stand at room temperature for 30 minutes.

Sprinkle with red pepper; cover and bake for 15 minutes. Uncover and bake for 15 minutes longer, basting occasionally.

Makes 8 servings.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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