This morning I am going to pay my little great granddaughters, Lydia and Nora a visit, we snuggle and read books, the perfect weather for both activities! Its weather like this that also starts me thinking about Holiday menus! I love onions and can’t imagine cooking without them. I recently found a side dish recipe in the Paula Deen magazine for roasted onions that I think would be perfect as a side dish for any Holiday menu. I hope that you will enjoy it too!
Glazed Roasted Onions
2 tablespoons olive oil
2 1/2 pounds assorted medium onions, peeled and quartered
6 tablespoons chicken broth
3 tablespoons sherry vinegar
1 1/2 Tablespoons firmly packed light brown sugar
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper, optional
3 tablespoons butter, cubed
Preheat oven to 350 degrees
In a 12 inch cast-iron or oven proof skillet, heat oil over medium- high heat, Add onions;cook turning once, until browned, 3-4 minutes per side. Remove from heat. In a medium bowl, whisk together broth, vinegar, brown sugar, thyme, rosemary, salt and pepper until sugar is dissolved. Add broth mixture to onions, turning to coat. Place butter pieces around onions. Bake until tender about 25 minutes, gently stirring occasionally to prevent sticking. Spoon glaze onto onions when serving. Garnish with fresh rosemary, if desired.
Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.