Name: Roasted Sweet Onions with Balsamic Vinegar
Ingredients: 4 md Sweet onions; peeled halved; 3 tb Olive oil; Salt; White pepper; 1 tb Water (to 2 tbs); 1/3 c Balsamic vinegar; 2 tb Brown sugar; 2 tb Butter

I find you grow more and more famous in the learned world. As you have made a pretty considerable progress in the mysteries of electricity, I would now humbly recommend to your diligent, unprejudiced pursuit and study, the mystery of the new birth. It is a most important, interesting study; and, when mastered, will richly answer and repay you for all your pains. One, at whose bar we are shortly to appear, hath solemnly declared, without it we cannot enter the kingdom of heaven. You will excuse this freedom. I must have something of Christ in all my letters.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
	Sami	Side dish	8	Servings

INGREDIENTS

4	md	Sweet onions; peeled halved
3	tb	Olive oil
		Salt
		White pepper
1	tb	Water (to 2 tbs)
1/3	c	Balsamic vinegar
2	tb	Brown sugar
2	tb	Butter

INSTRUCTIONS

Preheat over to 350 Degrees F.  Rub onion halves with olive oil.  Sprinkle
halves on both sides with salt and white pepper.  Place onions, cut side
down, in a large skillet that can go into the oven.  Baken onions until
soft, about an hour.
With a spatula, scoop up onions and place them in a serving dish, cut side
up.  Place water, vinegar, brown sugar and butter in same skillet that
onions were roasted in.  Srape skillet to dissoslve brown, baked-on juices
from onions.  Heat to boiling.  Boil a minute to reduce, then spoon mixture
over each onion.  Taste and add more salt if necessary.  Serve hot.

A Message from our Provider:

“WARNING: Exposure to the Son may prevent burning.”