Roasted Onions With Honey and Balsamic Vinegar

"This recipe is from Tyler Florence, a side to his Prime Rib recipe. I've made it a few times and substituted 1 package frozen pearl onions, thawed, for the red onions, and added medium sized button mushrooms half way through the cooking time. I was never sure just how much a 'half bunch' of fresh thyme was, (and rarely have it on hand) so I used a little less than a tblsp of dried thyme. I also doubled the sauce recipe, due to the size of the onion pkg, and addition of the mushrooms. Delicious."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
1hr
Ingredients:
6
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Combine all ingredients, except onions, in a small saucepan.
  • Over medium heat, simmer for about 1 minute, and reduce slightly.
  • Place onions, cut side up, in a single layer on baking pan.
  • If using pearl onions, no need to cut in half.
  • Drizzle the honey,vinegar mixture over onions and roast for about 45 minutes, or until onions are caramelized.

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Reviews

  1. Another winner from arroz. This was soooo good. I'd never had roasted onions with honey and balsamic vinegar before, didn't know what I was missing. This dish was awesome. The only change to your dish was that I used white balsamic vinegar, all my reds are currently fruit based. I used fresh thyme from my garden for a lovely subtle flavor. I couldn't wait to try this so I added some to my grilled cheddar sandwich at lunch....devine. For dinner I added them to the pulled pork sandwiches we had, one word...fantastic. Thanks so much for sharing another recipe that I will make again and again. Made for Spring PAC/12/
     
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