Roasted sweet onions with balsamic vinegar

8 Servings

Ingredients

Quantity Ingredient
4 mediums Sweet onions; peeled halved
3 tablespoons Olive oil
Salt
White pepper
1 Tablespoons; water
⅓ cup Balsamic vinegar
2 tablespoons Brown sugar
2 tablespoons Butter

Directions

Recipe by: CLARISSA FINCO <CFINCO@...> 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 sof 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.

Per serving: 84 calories, 6 grams fat, 8 milligrams cholesterol, 327 milligrams sodium.

Atlanta Journal/Constitution from a then unpublished cookbook by Shirley Chorrihe

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