Balsamic Glazed Red Onions! Such a simple side dish. Great with fried chicken, Thanksgiving or a vegetarian main course.
BE PICTURED IN; CHARACTERIZED IN:
Onions are too often the supporting cast in the kitchen when they should be the stars.
Even better, the recipe is so easy you’ll think you’re cheating.
When preparing the onions for this dish, peel them until there is no papery skin left. Also, keep the roots intact by barely chopping them so the onion wedges stay connected while frying.
Pack the onion wedges tightly into your casserole dish — pack them right — and sprinkle with olive oil, balsamic vinegar, and fresh oregano or whatever other herb you have on hand.
Roast them for a full hour – don’t skimp on the timing. The finished onions should practically melt when they’re done.
The last piece de resistance is a balsamic Dijon glaze that is poured over the almost ready onions. Briefly slide the onions back into the oven, then sprinkle with some more oregano and present your new main dish on the table.
Red onions glazed with balsamic vinegar
ingredients
For the onions:
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4 Middle Red onions (1 1/2 to 2 pounds total)
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2 tablespoon olive oil
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2 tablespoon balsamic vinegar (See our guide to balsamic vinegar)
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1 tablespoon plus 1 teaspoon chopped Fresh oregano
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1/8 teaspoon Salt
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1/8 teaspoon ground black pepper
For the glaze:
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1 tablespoon balsamic vinegar
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1 teaspoon Dijon mustard
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2 tablespoon olive oil
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1/8 teaspoon Salt
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1/8 teaspoon ground black pepper
method
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Prepare the onions:
Preheat the oven to 400F. Cut off any stringy roots from the bulbs, leaving the solid root centers intact. Halve the onions from tip to root. Peel off the skins until all the papery layers are removed. Cut each half into 4 wedges and cut through the root to keep the wedges intact.
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Put onions in a casserole dish:
Pack the onions as tightly as possible in a 1 to 1 1/2 quart casserole dish (9 inch round or oval, 8 inch square).
Sprinkle olive oil, balsamic vinegar, 1 tablespoon oregano, salt and pepper evenly on top. (You don’t have to stir or you’ll spoil the pretty arrangement!)
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Roast onions:
Cover the casserole dish with foil and roast the onions for 30 minutes. Remove the foil and continue to roast the onions uncovered for another 30 minutes.
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Make glaze:
In a bowl, whisk together the balsamic vinegar, mustard, salt and pepper. Gradually stir in the olive oil.
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Pour the glaze over the fried onions and put the dish back in the oven:
Cook an additional 10 minutes or until the onions are very tender when you pierce them with the point of a knife.
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Surcharge:
Sprinkle the onions with the remaining 1 teaspoon oregano before serving.
| nutritional information (per serving) | |
|---|---|
| 173 | calories |
| 14g | Fat |
| 12g | carbohydrates |
| 1g | protein |
