In a word: fantastic! I tagged in Veg*n Swap #5 along with Roasted Brussels Sprouts. I cooked both at 400Â° for 45 minutes and the onions came out delicious. I am not a big fan of balsamic vinegar, so I cut it to 2 T and used dried thyme (little under 1 1/2 T). I also cut onions in 1/4's. The sauce ingredients are a winning combo. Even one of my kids liked the sauce on the brussels sprouts! I did too. The onions would be a great side to a roast or steak. But I could eat them alone. I put this into my book#234006.
This was really good. I wasn't sure about eating onions alone, but the preparation was perfect for doing so. Thanks for sharing!
Delish! I made a lower-fat, vegan version by using 3 Tbsp of vegan margarine instead of butter and agave nectar instead of honey. I wasn't sure what a 1/2 bunch of thyme was (my fresh thyme came in individual tiny branches) so I had to guesstimate there. I would have loved an actual amount (tbsp, cups etc). I served this over brown rice with steamed spinach and Italian spiced baked tempeh. Yum. I'm looking forward to leftovers for lunch. Made for Jan 09 veggie swap.
Loved these, and so easy! I used ordinary onions, but next time, I 'll find some red. I made half the recipe for two of us, and we ate it all! I served them with Roasted, Caramelized Carrots With Garlic, both in the oven at the same time, and Lemon-Garlic Parmesan Orzo , for a delicious vegetarian supper! Thanks, Trinkets, for a super recipe that I will make again, often! Made for vegetarian swap#5, December 2008