Oven-Roasted Onions
Olive oil
4 jumbo onions (about 1 1/4 pounds each)
salt
2 Tbs. brown sugar
1 Tbs apple cider vinegar
fresh parsley sprigs for garnish
About 1 3/4 hours before serving
Grease each of two 15 1/2 by 10 1/2 jelly roll pans with 1 Tbs olive oil
Cut onions crosswise into 3/4 inch thick slices. Place onion slices in single layer in jelly roll pans. In cup, mix 2 Tbs. olive oil with 1 tsp salt. Brush onion slices with half the oil mixture. Place jelly roll pans on two oven racks and roast onions in 400 degree oven 45 minutes.
With pancake turner, turn slices; brush with remaining oil mixture. Switch jelly roll pans between upper and lower racks and roast onions 30 minutes. In cup, mix brown sugar, vinegar and 1/2 tsp salt. Brush onion slices with brown sugar mixture and continue roasting 5 minutes longer or until onions are tender and golden.
To serve, with pancake turner arrange onion slices on platter; garnish with parsely springs. Makes 12 accompaniment servings.
Olive oil
4 jumbo onions (about 1 1/4 pounds each)
salt
2 Tbs. brown sugar
1 Tbs apple cider vinegar
fresh parsley sprigs for garnish
About 1 3/4 hours before serving
Grease each of two 15 1/2 by 10 1/2 jelly roll pans with 1 Tbs olive oil
Cut onions crosswise into 3/4 inch thick slices. Place onion slices in single layer in jelly roll pans. In cup, mix 2 Tbs. olive oil with 1 tsp salt. Brush onion slices with half the oil mixture. Place jelly roll pans on two oven racks and roast onions in 400 degree oven 45 minutes.
With pancake turner, turn slices; brush with remaining oil mixture. Switch jelly roll pans between upper and lower racks and roast onions 30 minutes. In cup, mix brown sugar, vinegar and 1/2 tsp salt. Brush onion slices with brown sugar mixture and continue roasting 5 minutes longer or until onions are tender and golden.
To serve, with pancake turner arrange onion slices on platter; garnish with parsely springs. Makes 12 accompaniment servings.