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Added February 13, 2002 | Recipe #19607
Showing 1-2 of 2
on April 16, 2002
If you have never had roasted onions before, you have been missing the best of the best, when it comes to cooking onions. Even if you have, the balsamic vinegar reduction adds an enchanting new flavor. I used large thick sliced white Spanish onions and put them in a plastic bag with 1/4 cup of oil to coat them. I cooked them for 45 minutes and served them at room temperature with grilled steak.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 30, 2004
No need to spend a small fortune buying these delights already prepared at your local upscale deli. This recipe made it easy to prepare them yourself, and I used small white onions versus the pearl onions called for. My only caution would be to carefully watch the reduction of the basamic, it turns into a syrup in less than five minutes. I served these as a side dish with the turkey I made the other day, and the family went crazy for them! Thanks for a memorable side dish!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (235 g)
Servings Per Recipe: 8