Balsamic Onion Crisp (Canadian Living)
By Heather Howe
Sylvia's note: Whenever I'm preparing a big family dinner it's always a toss up as to whether I do this recipe or the Balsamic Roasted Red Onions (#2825); both can be done ahead of time and are terrific accompanyments to a roast.
Sweet and tender roasted onions get a tangy touch with balsamic vinegar.
12 Onions (about 5 lb/2.2 kg)
3 tbsp Olive oil 50 mL
3/4 tsp Salt 4 mL
1/4 tsp Pepper 1 mL
3 tbsp Balsamic vinegar 50 mL
TOPPING:
1-1/2 cups Fresh bread crumbs 375 mL
1/4 cup Grated Parmesan cheese 50 mL
2 tbsp Butter, melted 25 mL
2 tbsp Chopped fresh parsley 25 mL
Halve each onion lengthwise, keeping base of root end intact. Trim off stem end; peel. Cut each half into quarters. In large bowl, gently toss onions with oil, salt and pepper. Arrange on greased foil-lined baking sheet. Bake in 425°F (220°C) oven for 45 to 60 minutes or until tender. Transfer to 8-inch (2 L) square baking dish; drizzle with balsamic vinegar and toss gently.
TOPPING: In bowl, stir together bread crumbs, cheese, butter and parsley.(Make-ahead: Cover and refrigerate casserole and topping (separately) for up to 1 day. Reheat casserole until hot.) Sprinkle with topping. Bake for 15 minutes or until topping is golden.
Makes 8 servings.
Per Serving: about 209 cal, 5 g pro, 10 g total fat (3 g sat. fat), 28 g carb, 4 g fibre,
10 mg chol, 352 mg sodium. % RDI: 9% calcium, 6% iron, 4% vit A, 20% vit C, 18%
folate.
By Heather Howe
Sylvia's note: Whenever I'm preparing a big family dinner it's always a toss up as to whether I do this recipe or the Balsamic Roasted Red Onions (#2825); both can be done ahead of time and are terrific accompanyments to a roast.
Sweet and tender roasted onions get a tangy touch with balsamic vinegar.
12 Onions (about 5 lb/2.2 kg)
3 tbsp Olive oil 50 mL
3/4 tsp Salt 4 mL
1/4 tsp Pepper 1 mL
3 tbsp Balsamic vinegar 50 mL
TOPPING:
1-1/2 cups Fresh bread crumbs 375 mL
1/4 cup Grated Parmesan cheese 50 mL
2 tbsp Butter, melted 25 mL
2 tbsp Chopped fresh parsley 25 mL
Halve each onion lengthwise, keeping base of root end intact. Trim off stem end; peel. Cut each half into quarters. In large bowl, gently toss onions with oil, salt and pepper. Arrange on greased foil-lined baking sheet. Bake in 425°F (220°C) oven for 45 to 60 minutes or until tender. Transfer to 8-inch (2 L) square baking dish; drizzle with balsamic vinegar and toss gently.
TOPPING: In bowl, stir together bread crumbs, cheese, butter and parsley.(Make-ahead: Cover and refrigerate casserole and topping (separately) for up to 1 day. Reheat casserole until hot.) Sprinkle with topping. Bake for 15 minutes or until topping is golden.
Makes 8 servings.
Per Serving: about 209 cal, 5 g pro, 10 g total fat (3 g sat. fat), 28 g carb, 4 g fibre,
10 mg chol, 352 mg sodium. % RDI: 9% calcium, 6% iron, 4% vit A, 20% vit C, 18%
folate.