Roast Onions with Port Balsamic Glaze
From chefelaine 15 years ago
- 80 minutes to make
- Serves 8
The rich color and taste of his dish makes it an excellent foil for turkey. If port is not available, you can sub with sherry or sweet red wine.
Ingredients
- 4 medium-sized red onions shopping list
- rind of 1/2 lemon, cut into strips with a potato peeler shopping list
- 1/4 cup olive oil shopping list
- salt and freshly ground pepper shopping list
- 1/2 cup port shopping list
- 1/4 cup balsamic vinegar shopping list
- 1/2 cup raisins shopping list
- 1 tbsp brown sugar shopping list
How to make it
- preheat oven to 375*F
- place unpeeled, uncut onions and lemon rinds in a large oven-proof pan
- cover with water
- bring to the boil, and boil for 5 minutes
- drain
- refresh under cold running water
- drain again
- discard lemon rinds
- Next:
- peel and trim the ends of the onions
- cut onions in half
- arrange onions cut side down in the pan
- add the olive oil, and salt and pepper to your taste
- bake uncovered, basting occasionally for 30 minutes
- In the interim:
- combine port, balsamic vinegar, raisins and brown sugar in a pot
- bring to a boil
- pour over onions
- bake another 40 minutes, or until the juices are syrupy
People Who Like This Dish 4
- thatsmystyle Hamilton, CA
- bakerygirl Seattle, WA
- kitchenhappy1 Toronto, CA
- techiya Seattle, WA
- dagnabbit Barrie, CA
- chefelaine Muskoka, CANA
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