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I first had this dish for Christmas in 2005 at my Daughters house.
Clean red onions by cutting off each end and the outer skin, then Cut the Red Onions in half so they rest on the cleaned ends. Place them in an oiled baking dish with the center up (and level if you can slice carefully)
Then make up a sauce using white wine, honey, thyme and balsamic vinegar. (1 cup white wine, 1/2 cup honey, 4 T, no stems, 4 T balsamic, some salt and pepper to taste!) This mixture is reduced on the stove (boiled) until it thickens. Pour half this mixture over your onions and put in the oven.
The onions will open up as they bake and and I add the second half of the honey balsamic mixture. They will bake for about 30 to 45 minutes.
These are heavenly....placed between the eggplant and red peppers! with a little olive oil drizzzle.
And awesome cold the next day too!
I threw in a couple of heads of garlic as well and use the baked garlic later.
Clean red onions by cutting off each end and the outer skin, then Cut the Red Onions in half so they rest on the cleaned ends. Place them in an oiled baking dish with the center up (and level if you can slice carefully)
Then make up a sauce using white wine, honey, thyme and balsamic vinegar. (1 cup white wine, 1/2 cup honey, 4 T, no stems, 4 T balsamic, some salt and pepper to taste!) This mixture is reduced on the stove (boiled) until it thickens. Pour half this mixture over your onions and put in the oven.
The onions will open up as they bake and and I add the second half of the honey balsamic mixture. They will bake for about 30 to 45 minutes.
These are heavenly....placed between the eggplant and red peppers! with a little olive oil drizzzle.
And awesome cold the next day too!
I threw in a couple of heads of garlic as well and use the baked garlic later.
...enjoy every sandwich!
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