Recipe by Manami
We threw these together to go with a roast pork meal(the pork was very dry)so voila! I didn't use the cloves, personal preference, next time am going to make 2 batches and one of them with cloves(often used in Caribbean cooking). They were delicious! Mealsforyou.com.
Top Review by :)Shirl(:
I used all ingredients in the list, only I used a spicey brown mustard and instead of red wine i used balsamic. These were wonderfully delicious with some home grown walla walla onions. I do think that I would like them to be cooked longer almost carmelized. But, the spices made them yummy. I will be fixing these again! Thank you DiScharf for posting this yummy recipe. Edited to add: I used the left over sauce to pour over a whole chicken I was baking and that was very good also :)
- 4 medium yellow onions, peeled
- 2 tablespoons olive oil
- 1⁄4 cup honey
- 2 teaspoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon ground cloves (we didn't use)
- 1⁄4 teaspoon salt (optional)
- 1⁄4 teaspoon pepper
- crushed red pepper flakes (optional)
- 1⁄2 cup water
Directions See How It's Made
- Preheat oven to 375°F
- Cut 1/2 inch off the top of each onion with a sharp knife.
- Combine remaining ingredients, except water, in a jar with a tight-fitting lid.
- Shake vigorously.
- Fit onions snugly into a baking dish.
- Pour water in bottom of dish and drizzle 1 Tbs. honey glaze over each onion.
- Bake 50 minutes or until tender, basting with additional glaze every 10-15 minutes.