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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.