Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Balsamic Onion Crisp




Source of Recipe


By Heather Howe


List of Ingredients




12 onions (about 5 lb/2.2 kg)
3 Tbsp olive oil
3/4 tsp salt
1/4 tsp pepper
3 Tbsp balsamic vinegar

Topping:
1 1/2 cups fresh bread crumbs
1/4 cup grated Parmesan cheese
2 Tbsp butter, melted
2 Tbsp chopped fresh parsley


Recipe



Halve each onion lengthwise, keeping base of
root end intact. Trim off stem end; peel.
Cut each half into quarters. In large bowl,
gently toss onions with oil, salt and
pepper. Arrange on greased foil-lined baking
sheet. Bake in 425�F (220�C) oven for 45 to
60 minutes or until tender. Transfer to 8-
inch (2 L) square baking dish; drizzle with
balsamic vinegar and toss gently.

Topping: In bowl, stir together bread
crumbs, cheese, butter and parsley. (Make-
ahead: Cover and refrigerate casserole and
topping for up to 1 day. Reheat casserole
until hot.) Sprinkle with topping. Bake for
15 minutes or until topping is golden. Makes
8 servings.