Balsamic Roasted Onions
By Raquel NeofitThese Balsamic Roasted Onions are soft and textural in the middle and caramelised and sticky on the outside.
Make sure you don’t cut all of the roots off or they’ll fall apart.
serves
4time needed
prep cookingredients
9difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 170g serve |
Qty per 100g |
|
| Energy | 283kJ | 167kJ |
| Protein | 1.22g | 0.72g |
| Fat,total | 1.41g | 0.83g |
| -saturated | 0.23g | 0.14g |
| Carbohydrate | 11.4g | 6.7g |
| -sugars | 5.2g | 3.1g |
| Dietary Fibre | 2.6g | 1.53g |
| Sodium | 28299mg | 16678mg |
Ingredients
- 6 Onions, Quartered And Skin Removed
- 1 tsp Olive Oil
- 2 tbsp Balsamic Vinegar
- 2 tbsp White Wine Or Chicken Stock
- 1 tsp Sugar
- 1 tsp Salt
- 1 tsp Pepper
- 1 Lemon Zest
- 1 Fresh Thyme, Leaves Removed
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Method
- Preheat oven to 190°C
- Toss onions in olive oil, place on tray cut side up and roast for 20 mins covered with foil.
- Combine balsamic vinegar, wine or stock, sugar, salt, pepper and lemon zest.
- Remove foil, spoon over the dressing, turn onions upside down and return to oven for a further 10 mins.
- Baste with the juices in the bottom of the pan, scatter over thyme leaves and roast for further 10 mins.