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SL Roasted Onions




Source of Recipe


Southern Living November 2011


Recipe Introduction


I made these for Thanksgiving and while they were delicious with the turkey, where they really shone was with the roast beef I served them with later. These are MADE for serving with beef, I think. They are incredibly easy to make and even good as leftovers. If you have trouble finding cipollini onions, just sub in enough of the others to make up the one pound. And by all means use the frozen pearl onions – I did and they were great with no peeling! The recipe is pretty vague when it comes to prep for the do with the cipollini and shallots – no mention of cutting or anything. I just peeled them and cut into good sized chunks. Also, the recipe doesn’t call for it, but these benefit from a good grinding of black pepper.


List of Ingredients




1/4 c. firmly packed brown sugar
1/4 c. olive oil
1/4 c. balsamic vinegar
1/2 t. salt
4 small red onions, quartered
1 lb. pearl onions
1 lb. cipollini onions
1 lb. shallots


Recipe



Preheat oven to 450 degrees.

Whisk together the brown sugar, oil, vinegar and salt [and pepper]. Add all of the onions and toss to coat. Spread out in a 17x12-inch baking sheet (with sides). Bake for 30 – 40 minutes, until tender and browned, stirring twice while baking.

Serves 8 – 10.