Honey-Glazed Onions
- Reviews 2
Ready In: 1 hr 20 mins
Serves: 20
Ingredients
Onions and Filling
- 10 medium Spanish onions
- 1 cup seasoned bread crumbs
- 1 cup whole kernel corn (frozen or canned)
- 1 cup diced zucchini
- 1 cup grated carrot
- 1 cup diced canned beet
- 1 cup water
Glaze
- 1⁄2 cup honey
- 3 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
- 2 teaspoons paprika
- 1⁄2 teaspoon ground ginger
- 1 1⁄2 teaspoons salt, more to taste
- 1⁄2 teaspoon fresh ground black pepper, more to taste
Directions
- Onion and Filling: Preheat the oven to 350°F.
- Slice the onions in half on the equator.
- Remove the centers, leaving a "bowl" in the center of the onion halves (reserve the centers for another use).
- In a bowl, stir together 1/2 cup bread crumbs, corn, zucchini, carrots and beets.
- Firmly pack the filling in the hollowed-out onion halves and arrange them in a shallow baking dish so that the onions fit snugly.
- Pour the water around base of the onions.
- Glaze: In a separate bowl, whisk together the glaze ingredients.
- Drizzle half of the mixture over the tops of the stuffed onions.
- Bake 30 minutes.
- Drizzle with the remaining glaze sauce.
- Bake 30 minutes more.
- Just before serving, sprinkle the onions with the remaining 1/2 cup bread crumbs and place the onions under the broiler until the crumbs are toasted and golden brown.
- Enjoy!
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