Prep 10 mins
Cook 1 hr 15 mins
This is a great alternative to traditional. It is much less labour-intesive and produces very sweet and flavourful onions. Recipe is from Bob Blumer, the Food Network's "Surreal Gourmet".
- 2 medium red onions
- 1 1⁄2 cups chicken stock or 1 1⁄2 cups vegetable stock
- 2 tablespoons balsamic vinegar
- 4 sprigs rosemary (or both) or 4 sprigs thyme (or both)
- salt and pepper
- Preheat oven to 400 degrees.
- Remove papery skin from onions. Slice onions in quarters from top to bottom so each quarter includes some of the core to hold it together.
- Set quarters in a small baking dish, pointy side up. Season with salt and pepper, add stock and balsamic and top with herbs. Cover tightly with aluminum foil and bake for 45 minutes. Remove foil and bake for 30 more watchful minutes or until onions are very caramelized and the liquid is reduced to a thick glaze.