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Name: Balsamic Roasted Onions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 md Red onions; Salt and pepper; 1/4 c Balsamic vinegar; 1/4 c Water

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INGREDIENTS

3 md Red onions
Salt and pepper
1/4 c Balsamic vinegar
1/4 c Water

Servings

INSTRUCTIONS

Preheat the oven to 375 F. Remove the outermost layer of onion skin, spray the onions with cooking spray, and sprinkle them with salt and pepper. Place the onions close together in a baking dish and roast, uncovered, about 1 1/2 hours, until tender when pricked with a fork. (The onions will release their juices while roasting and should be soft but not mushy.) Remove the onions from the pan and set aside. Add the water to the baking dish and stir to loosen and collect the pan juices; transfer to a small saucepan. Add the vinegar and cook over medium heat for 2 to 3 minutes, reducing the mixture to about 1/4 cup syrup. Cut the onions in half lengthwise and brush the cut surface generously with the syrup, allowing it to sink down into the layers. Sprinkle with salt and pepper to taste and serve. Recipe By : Annie Somerville in "Fields of Greens" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Balsamic Roasted Onions

3 md Red onions
 Salt and pepper
1/4 c Balsamic vinegar
1/4 c Water

Preheat the oven to 375 F. Remove the outermost layer of onion skin, spray  the onions with cooking spray, and sprinkle them with salt and pepper.  Place the onions close together in a baking dish and roast, uncovered,  about 1 1/2 hours, until tender when pricked with a fork. (The onions will  release their juices while roasting and should be soft but not mushy.)    Remove the onions from the pan and set aside. Add the water to the baking  dish and stir to loosen and collect the pan juices; transfer to a small  saucepan. Add the vinegar and cook over medium heat for 2 to 3 minutes,  reducing the mixture to about 1/4 cup syrup.    Cut the onions in half lengthwise and brush the cut surface generously with  the syrup, allowing it to sink down into the layers. Sprinkle with salt and  pepper to taste and serve.    Recipe By     : Annie Somerville in "Fields of Greens"    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (264g)
Recipe Makes: 4 Servings

Calories: 86
Calories from Fat: 2 (2%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 60.7mg		2 %
Potassium 304.5mg		8 %
Total Carbohydrate 20.1g		6 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 17.9g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 86

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