Roasted Onions With Sage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits | Vegetables | 6 | Servings | |
INGREDIENTS
| Oil, for the baking dish | ||
| 2 | lb | Red or yellow onions |
| or whatever onion | ||
| is freshly picked | ||
| 1/2 | t | Salt |
| 3 | T | Fruity olive oil, Fruity olive oil =OR=- |
| 1 | t | Dried Sage |
| Coarsely ground pepper | ||
| 2 | T | Sherry vinegar |
| Finely chopped parsley | ||
| =OR=- Rosemary |
INSTRUCTIONS
PREHEAT THE OVEN TO 375F. Lightly oil a large, heavy baking dish. Peel the onions and slice them into rounds about 1/2-inch thick. Separate the rings. Toss the rings with the salt, oil, sage, pepper and vinegar. Turn them into the baking dish, cover with foil and bake 30 minutes. Remove the foil, give the onions a stir and return to the oven for 15 minutes. By now they should be starting to color. Stir again and return to the oven for another 15 minutes or until the juices have reduced to a syrup and the onions are done. Heap them onto a platter or in a bowl. Taste and season with additional salt or vinegar if necessary. Garnish with the parsley or rosemary and an extra grinding of pepper and serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 22
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 194.7mg
Potassium: 60.5mg
Carbohydrates: 5.9g
Fiber: <1g
Sugar: 4.1g
Protein: <1g