roasted onions

Glazed and Roasted Onions

Mark Masker Cooking with Chiles, Cooking with Chiles at the Holidays Leave a Comment

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
roasted onions
Glazed and Roasted Onions
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Serve these caramelized onions in place of the creamed ones that grace many holiday tables. These too are sweet, but also hot and lower in fat and won’t fill you up! These can also grilled over a low flame, as shown in the photo. Note: This recipe requires advance preparation.
Servings
4-6 people
Servings
4-6 people
roasted onions
Glazed and Roasted Onions
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Serve these caramelized onions in place of the creamed ones that grace many holiday tables. These too are sweet, but also hot and lower in fat and won’t fill you up! These can also grilled over a low flame, as shown in the photo. Note: This recipe requires advance preparation.
Servings
4-6 people
Servings
4-6 people
Ingredients
Servings: people
Units:
Instructions
  1. In a mixing bowl, add the vinegar along with 1 ½ cups water and whisk to combine. Add the sugar, salt, chile, and pepper and mix well.
  2. Pour the marinade into a deep glass or ceramic baking pan. Arrange onion halves, cut-side down, in marinade and refrigerate overnight.
  3. Preheat the oven to 375 degrees and bake the onions, uncovered, for approximately 1 hour, or until cut side of onions have glazed a dark brown.
Share this Recipe