Method of Preparation: == > Directions < === Preheat the oven to 375 degrees. Peel the onions and slice them into rounds about 1/2 inch or more thick. Separate the rings; then toss them with salt, olive oil, sage, pepper, and vinegar. Lightly butter or oil a large gratin dish, add the seasoned onions, cover with foil, and bake for 30 minutes. Remove the foil, give the onions a stir, cover, and return the dish to the oven for 15 minutes. They should be starting to brown all over. Stir again and return to the oven, uncovered, fifteen minutes more or until the juices reduce to a syrup and the onions are done. Serve heaped in a bowl with some finely chopped parsley. > Notes and Credits < An aromatic dish with a few ingredients and minimal preparation, these roasted onions can be used as a side dish but are also delicious to cook with. You could chop them up and toss them into a pasta with cauliflower, lots of parsley, and a smattering of pungent dried tomatoes or lay them on a piece of grilled bread brushed with walnut oil and cover them with thin shavings of Parmesan cheese. Preparation: bake 45 minutes Cuisine: American Food Group: Vegetable Meal: Dinner, Lunch Course: Side dish Temperature: Hot, warm Source: "The Savory Way", Deborah Madison, Bantam Books
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