Onions, Onions & More Onions

Bergy's Note:

I posted this recipe way back in 2001(this is 2008) since then my taste in the texture of veggies has changed . I like to have them crunchy. I didn't want to change the recipe because some folks like it as is. However this is how I make this recipe now - The sauce is the same. As you can see by my photos I use small (apprx 1 1/2" onions, leave them whole. Cook them for 5 mnutes and bake them in the sauce for only 25 minutes. They come out crunchy and just cooked enough. Enjoy them either way

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 2 lbs onions , thickly sliced
• 2 tablespoons ketchup
• 2 tablespoons water
• 1 tablespoon honey
• 1 tablespoon butter
• ½ teaspoon dry mustard
• salt and pepper

Directions:

1. Cook onions for 10 minutes in lightly salted, boiling water, drain and put onions.
2. in an oven proof casserole dish.
3. Mix together ketchup, water, honey, butter, mustard salt& pepper.
4. Pour over the onions.
5. Bake in 350F degrees oven, uncovered, for 1 hour.

Reviews

[Evie*]

Very tasty, served with roast beef. Had enough left over to use as a 'relish' for my husbands work sandwiches. Thanks for posting! =)

[JustJanS]

I followed the original recipe, and it didn't seem to work out for me. It still hadthe "boiled" flavour, and didn't develop the nice sweet baked flavour I expected. Any suggestions Bergy?

[Clifford Boren]

I served it on my version of Salsbury Steak (ground turkey, Italian bread crumbs, Lipton onion soup mix) and it was fabulous!