Balsamic Onion Crisp

Author: Canadian Living

Sweet and tender roasted onions get a tangy touch with balsamic vinegar.

  • Portion size 8 servings

Ingredients

  • 12 onions (about 5 lb/2.2 kg)
  • 3 tablespoons olive oil
  • 3/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 tablespoons balsamic vinegar
Topping:
  • 1 1/2 cup fresh bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter melted
  • 2 tablespoons chopped fresh parsley

Method

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.

Nutritional facts <b>Per Serving:</b> about

  • Sodium 352 mg
  • Protein 5 g
  • Calories 209.0
  • Total fat 10 g
  • Cholesterol 10 mg
  • Saturated fat 3 g
  • Total carbohydrate 28 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Balsamic Onion Crisp

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