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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.
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!