No posts in over a month and now two in one day. . .
Mom and Dad gave us a lot of Vidalia onions from the Boy Scout fundraiser, and we have been enjoying them. We had caramelized cipollini (little onions) a few times in Italy, and these were just as good.
Baked Onions
4 large onions
1/2c. olive oil
1t. salt
2t. fresh rosemary
1/4c. balsamic vinegar
Peel onions, and leave whole. Mix olive oil, salt, and rosemary, and toss onions in dressing. Place onions and dressing in a baking dish. Bake at 415 F for 75 minutes or until onions are are translucent and tender and are caramelized a bit around the edges. Dress with more olive oil and balsamic vinegar. Serve hot or cold.
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