Bronze Roasted Onions Recipe
Ingredients
| Onions | 8 | |
| Butter | 1 Tablespoon | |
| Granulated Sugar | 1 Teaspoon | |
| Balsamic vinegar | 1 Tablespoon | |
| Olive oil | 1 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| Dried marjoram | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Sweet red pepper | 1/4 Cup (16 tbs), slivered |
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.
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.
Chef
