Roasted Onions on a Bed of Herbs
"Found this in the San Jose Mercury News just in time to try it with our Christmas Dinner. Loved it! This was originally from "Vegetarian Cooking for Everyone," by Deborah Madison."
photo by Sharlene~W
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 large yellow onions, halved lengthwise from root to top and peeled
- salt & freshly ground black pepper, to taste
- 4 sage sprigs
- 3 fresh thyme sprigs
- 1 cup dry white wine or 1 cup water
directions
- Preheat the oven to 375°F.
- Heat the butter and oil in a wide skillet, then add the onions, cut sides down. Cook over medium-high heat until well browned, about 15 minutes. Check their progress occasionally. Those on the outside of the pan usually take longer to cook, so partway through switch them with those in the middle. When browned, turn onions over and cook on the curved side for a few minutes. Season well with salt and pepper.
- Line the bottom of a 10-inch ceramic dish such as a round Spanish casserole with the herbs. Place the onions, browned side up, atop the herbs and pour in the wine or water. Cover with foil and bake until tender when pierced with a kinfe, 1 hour or slightly longer.
- Serve warm.
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RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
