By Lorac on February 26, 2003
"Oven braising adds an intriguing flavor that cannot be achieved by stovetop cooking. I like to serve this at room temperature with herb topped baked chicken breasts. This is a treasured recipe I found many years ago in the Boston Sunday Globe Magazine."
Serving Size: 1 (315 g)
Servings Per Recipe: 4
"These are really good! I bought the onions at a farmer's market this morning and really was clueless about what to do with them. We had this for lunch served over mixed salad greens. It was so good - my whole family was wondering why we had such a 'special' lunch. Thank you Lorac"
"Made these for supper tonight, very tastey!! I used ham, a nice steak, the Canadian bacon was way too expensive. Also doubled the roasted red pepper, (my own). Wonderful aroma as it was braising. The balsamic vinegar came through nicely and the onions were outstanding. I made the whole recipe, but only used half of it, served in a baked potato. One huge baked potato cut in half with some of the flesh scooped out and added to half of the onion/ham mix, returned to the potato and sprinkled with a little parmesan, popped in the oven 'til the cheese melted, and served with a green salad, Mmmmmm good. We will finish the other half tomorrow either over rice or as suggested, as a side with a chicken breast. We will certainly be making this again, thanks for sharing Lorac!"