Prep 20 mins
Cook 45 mins
This is a recipe I got in epicurious. It is one of those 'perfect' things you so rarely come across - nothing can be improved upon. Epicurious says it feeds 10. My husband and I say 'HA!!!' (it sometimes never makes it to the table and is eaten directly out of the pan).
- 4 lbs medium-size red onions, peeled
- 1⁄4 cup olive oil
- 6 tablespoons butter
- 3 tablespoons sugar
- 6 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh parsley
- Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F.
- Line 2 large baking sheets with foil.
- Cut onions crosswise nearly, but not quite, all the way through. Make two or three more sectional cuts - always stopping before you cut through, so that onion is in 3/4-inch-thick wedges (the onion stays attached at one end and resembles an onion 'flower' (with very thick petals ;-) ).
- Place in medium bowl; toss with oil.
- Arrange onions, cut side down, on baking sheets.
- Sprinkle with salt and pepper.
- Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes (they will caramelize and be quite dark in parts but, if you have coated them well with olive oil, will not have a 'burnt' taste).
- Meanwhile, melt butter in heavy small saucepan over medium-high heat.
- Add sugar and stir until sugar dissolves.
- Remove from heat.
- Add vinegar.
- Return to heat.
- Simmer until mixture thickens slightly, about 2 minutes.
- (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.) Arrange onions on platter.
- Drizzle glaze over.
- Sprinkle with parsley.
You All have to try these! I took all the steps and made it very easy. I just put all the ingredients in foil then into a hot oven. And BOY were these too good and so very easy! As well as no clean up being cooked in foil. Oh I also used brown sugar instead of white sugar. Thanks for posting this wonderfully sweet recipe.
Talk about heaven on earth and this recipe would definitely qualify!! I made an all Greek meal for guests with these wonderful onions and Evelyn's Baked Spinach #82034 and it was one of the best meals we have ever had bar none. These are the perfect balance of sweet and tart. DH said to make them just for the family next time!!
Excellent "do Again 4 Sure" recipe. I placed non stick foil on thebaking sheet. I still have small 2" sweet onions from the garden so I used thom, cut them in half , cut side down and baked them for 30 minutes - uncovered. Flipped them and added a small spponfull of the balsamic mixture on each onion, baked for a further 15 minutes. I made the balsamic mixture early in the day and added it cold to the onions. I forgot the parsley but the onions were perfect .I cut the recipe to 1/3 but will make at least half next time they are so good Thanks evelyn/athens