Recipe by Zurie
Hereby hangs a tale: it is now (Nov 2010) late Spring in South Africa. To my great joy I brought home a basket full of sweet, sweet onions from my own organic garden!! (Called Texas Grano, go figure!!) I created this tonight, to go with a roast chicken surrounded by jacket potatoes, and a pot of lightly-cooked broccoli. For salad, there was chopped avo, tomato, (more) sweet raw onions as well as juicy shrimps ... This was delicious as a side dish!!
- 2 onions, large, sweet (not strong onions)
- 1⁄2 cup orange juice, freshly squeezed (125 ml, usually juice from 1 orange)
- 1 tablespoon sugar, brown (15 ml)
- 1 tablespoon balsamic vinegar
- 1⁄2 teaspoon salt, preferably flaky sea salt (use more, to taste)
- 1 -2 teaspoon ginger, fresh, finely chopped
- 1 tablespoon olive oil
Directions See How It's Made
- Juice the orange, also using the bits of orange flesh which comes off. In a small pot, heat the orange juice, brown sugar, balsamic vinegar, salt and chopped ginger.
- Bring to a boil, stir well, and simmer for a few minutes until the sugar has dissolved. Pull off the heat.
- Heat oven to 350 deg F/180 deg Celsius.
- Clean the onions, and slice vertically into 1/2 inch rounds. (Do not slice into the usual quarters: you want thick wheels of onion). You should have about 6 - 8 wheels of onion, otherwise use an extra onion.
- Add the tablespoon olive oil to the cooled orange juice mixture, and whisk inches Layer the onion slices in an oven dish. They can overlap, but do not stack them. Using a teaspoon, spoon the sauce over the slices.
- (It benefits from standing for a while, while you tilt the dish and pour over the sauce again and again over the onion).
- Bake until the rings are completely tender, about 45 mins to 1 hour.
- Serve as a side, with roast chicken (in the same oven), and a green veggie.