Balsamic Onion Crisp
Sweet and tender roasted onions get a tangy touch with balsamic vinegar.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per Serving: about | - |
| cal | 209 |
| pro | 5 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 28 g |
| fibre | 4 g |
| chol | 10 mg |
| sodium | 352 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 6% |
| vit A | 4% |
| vit C | 20% |
| folate | 18% |
-
12 onions (about 5 lb/2.2 kg)
3 tbsp (50 mL) olive oil
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
3 tbsp (50 mL) balsamic vinegar
Topping:
1-1/2 cups (375 mL) fresh bread crumbs
1/4 cup (50 mL) grated Parmesan cheese
2 tbsp (25 mL) butter, melted
2 tbsp (25 mL) chopped fresh parsley
Preparation:
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 for up to 1 day. Reheat casserole until hot.) Sprinkle with topping. Bake for 15 minutes or until topping is golden.
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