Roasted Sweet Onions With Balsamic Vinegar
side dishes
4 medium sweet onions; peeled halved
3 tablespoon olive oil
1 salt
1 white pepper
1 tablespoons; water
1/3 cup balsamic vinegar
2 tablespoon brown sugar
2 tablespoon butter
Recipe by: CLARISSA FINCO Preheat over to 350 Degrees F. Rub onion halves with olive oil. Sprinkle halves on both sides with salt and white pepper. Place onions, cut side down, in a large skillet that can go into the oven. Baken onions until sof about an hour.
With a spatula, scoop up onions and place them in a serving dish, cut side up. Place water, vinegar, brown sugar and butter in same skillet that onions were roasted in. Srape skillet to dissoslve brown, baked-on juices from onions. Heat to boiling. Boil a minute to reduce, then spoon mixture over each onion. Taste and add more salt if necessary. Serve hot.
Per serving: 84 calories, 6 grams fat, 8 milligrams cholesterol, 327 milligrams sodium.
Atlanta Journal/Constitution from a then unpublished cookbook by Shirley Chorrihe
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