Roasted Red Onions with Butter, Honey, and Balsamic Vinegar

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I cooked the onions for one hour at 425. They came out great. Using the time and temperature shown will simply not work. And yes, my oven is calibrated. They will not brown up and be cooked through. Please try this. You'll be very happy.

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My daughter-in-law requested that I make these to go with our steak. I know from notes I made watching the original show that the temperature stated in the recipe on this website is off, it should be at least 375 degrees; otherwise they will not cook. Also, when you cut the onions, leave the root end intact...just peel the skin away carefully. I also quarter larger onions. I have made these for years now for special occasions, always to rave reviews...for those who like onions and balsamic vinegar.

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This dish was very easy and my family loved, loved, loved it.

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Perfect side dish! Goes great with grilled steak. One tip for critics… use a good balsamic, not the junk vinegar from the grocery store. Don’t have a clue why people had issues with the baking time.

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Made these for Christmas dinner. They were very good, but I think next time I will use smaller onions, as mine took a bit longer to carmelize and cook through. Still delicious though!

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Just took this to a potluck, it got rave reviews from everyone. I pulled the last of the red onions from my garden, googled for a recipe, and found this one. The onions were small, so they basically stewed in the sauce. I did not wait for the sauce to carmelize; the sauces was excellent over grilled chicken. I have been asked to make them again for Thanksgiving

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This dish stole the show last Thanksgiving! We added a few bell peppers to give it some extra color and flavor. Last time we used a inexpensive 6% acidity vinegar. Tried it again last week with a thicker, sweeter 4% we bought at a specialty shop. Awesome. (both are great. If you can't get this dish to cook in 45 minutes I suggest you get a new oven! Spend the extra an get a convection oven. Well worth it.

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Nothing about this recipe was right. After baking at 350 for 45 minutes, the onions were still raw.I continued to bake for another 30 minutes and the top few layer of the onion were just barely cooked. I finally finished them on top of the stove,and reduced the balsamic sauce to a glaze. The amount of honey in this recipe should be reduced, at the very least,to half or limited to 2 tablespoons. This is the 1st Tyler Florence recipe that I have tried and I was so disappointed that such a simple recipe should turn out so badly. If this is the best that Tyler has to offer I will not be using him as a trusted go to Chef.

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Always a hit every time I serve these. Wouldn't change a thing! I serve these every year with Tyler's Prime Rib Roast and Scallop Potatoes...we won't be changing our menu anytime soon.

Historybuff57 - If they are not cooked enough (or if you are using larger onions keep them in the oven longer. The flavors don't come through until they are carmalized.

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I made these for Christmas dinner. I would not make these again. They were undercooked and needed to be cut with a knife and fork. No one liked them. I ended up throwing them away.