Sweet and tender roasted onions get a tangy touch with balsamic vinegar.
- Portion size 8 servings
Ingredients
Topping:
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
- Folate 18.0
- Calcium 9.0
- Vitamin A 4.0
- Vitamin C 20.0
