VCE: Roasted Onions with Vinegar and Rosemary

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* Exported from MasterCook Mac *

 

Roasted Onions with Vinegar and Rosemary

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, p 395

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 onions -- slice in 1/2 " rounds

- to 5

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon finely chopped rosemary

salt and freshly milled pepper

 

Serves 4 to 6

 

Serve these easily prepared onions as a side dish, but keep any

leftovers in mind when planning subsequent meals. You can add them,

chopped, to arugula or spinach salad or spoon them over bruschetta

with slivered Manchego or Parmesan cheese.

 

Preheat the oven to 400F. Toss the onions with the oil, vinegar, and

rosemary. Season with salt and pepper. Put them in a baking dish with

a few tablespoons water. Cover and bake for 30 minutes, then uncover

and continue baking until the onions are browned around the edges and

tender, about 30 minutes more. Give them a stir every 10 minutes or

so toward the end.

 

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Per serving (excluding unknown items): 117 Calories; 7g Fat (51%

calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol;

5mg Sodium

Food Exchanges: 2 Vegetable; 1 1/2 Fat

 

 

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