Caramelized Balsamic Onions
As these onion halves cook, the balsamic mixture becomes syrupy and caramelizes the onions, giving them a bronzed caramel color and a luscious, rich flavor. Source: Diabetic Living Magazine
Ingredients
Directions
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Preheat oven to 425 degrees F. Combine butter and olive oil in 3-quart rectangular baking dish. Whisk in vinegar, wine (or broth or water), sugar, salt and pepper. Set aside.
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Peel off papery outer layers of onions, but do not cut off either end. Cut onions in half from stem through root end. Place onions in dish, cut-sides up. Cover loosely with foil and bake for 30 minutes.
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Remove foil. Using tongs, carefully turn onions over to cut-sides down. Bake, uncovered, for 20 to 25 minutes longer or until onions are tender and balsamic mixture is thickened and caramelized. Serve cut-sides up. If desired, sprinkle with fresh thyme.
Tips
To make ahead: Prepare onions as directed. Cool, cover, and chill overnight. To reheat, preheat oven to 325 degrees F. Bake, covered, about 40 minutes or until warm.
Nutrition Facts
1 fat, 1/2 other carbohydrate, 1/2 vegetable