Baked Red Spanish Onion

[Guest guest]

I had to adjust this recipe because the one in the book used 4

onions ..Way too many for me . I coudn't wait for dinner so had several

slices of this delicious onion on a slice of bread.

 

Red Spanish Onion (baked)

 

1 lg.Red Spanish onion unpeeled, washed w/cold water

3 tab. apple cidar vinegar

1/4 cup olive oil

1 Tablespoon brown sugar

pinch sea salt

Basil or Rosemary(fresh or dried)

 

Cut a thin slice off the top of the unpeeled onion and gently core out

a small pocket apx. 1 in.) and fill with either basil or rosemary.

Slice off a thin layer from bottom of onion so it will set level in the

baking dish.

In a small bowl mix vinegar, olive oil, brown sugar and salt until

sugar is disolved. Pour into bottom of baking dish,place onion top up,

in the mixture. Baste onion

Bake uncovered at 350 degrees for 1-1 1/2 hrs., basting occasionally,

until onion is soft when pierced w/a sharp knife.

Before serving remove 3 to 4 of the tough outer skins.

 

Note: It is important to bake the onion in it's outer skin to retain

the flavor and color.