Roasted Sweet Onions With Balsamic Vinegar

Course : Vegetables
Serves: 8
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4 medium sweet onions -- peeled halved horizontally
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon white pepper
1 tablespoon water
1/3 cup balsamic vinegar
2 tablespoons brown sugar
2 tablespoons butter

Preparation / Directions:

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 soft, 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.


Nutritional Information:

84 calories, 6 grams fat, 8 milligrams cholesterol, 327 milligrams sodium.

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