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Roasted Fig Balsamic Onions
Posted by Olivia on Wed, January 12, 2011
It really is amazing what roasting can do for vegetables. Sharp, bitter, spicy flavors melt into sweet, soft, caramelized flavors. Such is the case with our friend the onion—ever sharp, ever bitter in raw state, but when roasted, it caramelizes into pure sweetness.
It’s the New Year, and if you’re trying to get more veggies into your diet, this is one recipe you’ll love. No frills, no thrills, just a fantastic vegetable side that can be served with virtually anything you’re having—a roast, a stew, a casserole, or a salad. Sweet roasted onions get tossed in a reduced glaze of our irresistible Fig Balsamic Vinegar—the result? A luxurious bowl of vegetables that seems too delicious to be this healthy. Lucky for you, it’s both.
2 pounds red onions (about 4 onions)
2 tablespoons Koroneiki Extra Virgin Olive Oil
¼ teaspoon sea salt
¼ teaspoon black pepper
3 tablespoons Fig Balsamic Vinegar
2 tablespoons unsalted butter
1 teaspoon sugar
- Preheat oven to 400°F.
- Peel onions; cut each into 3 or 4 wedges. Combine with olive oil, salt, and pepper in a large bowl; toss well to coat.
- Arrange onions in an even layer on a large baking sheet. Roast until dark golden and slightly charred, about 45 minutes, stirring every 15 minutes.
- Meanwhile, prepare the glaze: Combine vinegar, butter, and sugar in a small saucepan over medium heat. Bring to a boil, stirring; reduce to a simmer and cook until thickened and syrupy, about 5 minutes.
- To serve, toss roasted onions in glaze; season with salt and pepper to taste. Serve warm.
Makes about 4 servings.
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