Recipe courtesy of Tyler Florence
Roasted Red Onions with Butter, Honey, and Balsamic Vinegar
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- Level: Easy
- Total: 54 min
- Prep: 8 min
- Cook: 46 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 230
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 28 g
- Protein
- 1 g
- Cholesterol
- 31 mg
- Sodium
- 315 mg
- Level: Easy
- Total: 54 min
- Prep: 8 min
- Cook: 46 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 230
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 28 g
- Protein
- 1 g
- Cholesterol
- 31 mg
- Sodium
- 315 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
