Baked red onions in balsamic

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• Luce

  03 December 2010

  Luce rated and commented on this recipe

  

  I had to cook down the juices in a pan to get the onions really sticky but this and the parmesan crusted parsnips made for a brilliant roast chicken dinner! Delicious flavours.

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• Beth

  13 December 2010

  Beth rated and commented on this recipe

  

  Quite nice but not really worth all the effort involved.

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• Beverley

  21 December 2010

  Beverley commented on this recipe

  If you're cooking this in a metal roasting tin, as I did - don't! I ended up with a very clean pan but black onions which tasted metallic. I was doing a big batch and those I cooked in a non-stick pan were fine. Also, like Luce, I had far too much liquid at the end of the first cooking stage and had to drain most of it away. Another time, I think I'll roast the onions in olive oil, as I usually do and then add the balsamic glaze.

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• Jude

  18 July 2011

  Jude rated and commented on this recipe

  

  Great veg thats a bit more interesting than sprouts. I haven't tried it with top quality balsamic but i m sure it can only get better.

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Ingredients

• 6 tbsp balsamic vinegar
• 2 tbsp brown sugar
• 6 small red onions , peeled, root left intact
• 200ml vegetable stock
• 3 tbsp pine nuts , toasted

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 5 mins

Cook 1 hr 5 mins

Vegetarian

Ingredients

• 6 tbsp balsamic vinegar
• 2 tbsp brown sugar
• 6 small red onions , peeled, root left intact
• 200ml vegetable stock
• 3 tbsp pine nuts , toasted

PER SERVING

92 kcalories, protein 18g, carbohydrate 13.6g, fat 3.7 g, saturated fat 0.4g, fibre 1.2g, salt 0.35 g

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