Prep 5 mins
Cook 1 hr
Great with fish or red meats
- 6 medium yellow onions, peeled
- 1 tablespoon butter
- 4 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1⁄2 teaspoon paprika
- 1 pinch clove
- salt and pepper
- 1⁄4 cup water
- Preheat oven to 350.
- Cut a cross 1/2 inch deep in the top of each onion, spreading it open slightly.
- Combine butter, honey, mustard and vinegar, blending until smooth.
- Add spices and mix well.
- Place onions close together in ovenproof dish.
- Pour the water around them and spoon about 2 T glaze over each onion.
- Bake for one hour, basting with the remaining sauce every 10 minutes.
I served these as a side dish to a roast and they were very, very good. The glaze/sauce is wonderful and even the non onion eaters of the family enjoyed them. A great dish to cook when you have a roast in the oven and the flavours are wonderful. Thanks Nyteglori great and easy dish to serve with the next roast!!!
Today convinced me my grocery store is inhabited by gremlins on a mission to make the best laid plans go astray. DH went to get the onions for me, came home with *VERY LARGE* ones & said that was all there was. I decided to go w/the flow. I started to peel & trim the onions & found that all (or a portion) of the inside was brown & mushy, so I decided to go w/the flow again. I ended up w/3 intact halves & many pieces that were not consistent w/your prep method, but I forged on & cooked what I had since the glaze had already made made. All that said, the end-product was very good. I let them cool slightly, drizzled some of the caramelized glaze from the pan over them & took a pic. I served them as a side to roast chicken + a green salad & deviled eggs. DH had a content smile & praise for the onions & dinner. Thx for sharing your recipe w/us.