4 Reviews

In a word: fantastic! I tagged in Veg*n Swap #5 along with Roasted Brussels Sprouts. I cooked both at 400° 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.

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WI Cheesehead December 30, 2008

This was really good. I wasn't sure about eating onions alone, but the preparation was perfect for doing so. Thanks for sharing!

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Starrynews February 06, 2009

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.

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VegSocialWorker January 29, 2009

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

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Karen Elizabeth December 08, 2008
Roasted Red Onions With Butter, Honey, and Balsamic