| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
|
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Onions; preferably red, (2 lbs.) |
| 1 |
tb |
Olive oil |
| 1/3 |
c |
Balsamic vinegar |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Spice up a meal with this simple, but delicious recipe from The Eating Well
Rush Hour Cookbook by the editors of Eating Well Magazine (Thomas Allen &
Son, $22.95 paperback).
1. Preheat oven to 450F. Slice tops off onions and peel, leaving root ends.
Cut each onion into 8 wedges, taking care to slice through the root so the
wedges stay intact.
2. Place the onions in a single layer in a 9x13-inch baking dish and toss
with oil. Spread them out in a single layer. Pour vinegar over the onions
and sprinkle with salt. Cover the dish with foil and bake for 45 minutes or
until almost tender. Uncover and bake for 5 to 10 minutes more or until the
onions are soft and caramelized on the bottom. Serves 4.
from the Toronto Sun Living Section
Posted to FOODWINE Digest by Leslie Duncan <duncan@VIANET.ON.CA> on Jan
14, 1998
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”