Time 55m Yield 4 servings. Number Of Ingredients 7 Steps:
Preheat oven to 425°. In a large bowl, combine all ingredients. Transfer to a greased 15x10x1-in. baking pan., Cover and bake 35 minutes. Uncover; bake 5-10 minutes or until tender.
Time 17m Yield 6 servings Number Of Ingredients 5 Steps:
Preheat the oven to 375 degrees. Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.
Time 1h30m Yield 4 to 8 servings Number Of Ingredients 6 Steps:
Slice about 1/4-inch from top and bottom of each onion. Peel onions, removing outer layer of flesh as well. Score onions about 3/4 of the way down, cutting at 1/4-inch intervals in a crisscross pattern. Place onions in a bowl of ice water for 2 to 4 hours, until cut area looks ruffled. Drain upside down 10 minutes. Heat oven to 375 degrees. Place onions in a baking dish that holds them closely. Beat vinegar and honey together, and season with salt and pepper. Brush over onions. Dot each with butter. Pour cider into baking dish. Cover dish with foil and bake 30 minutes. Uncover and baste with pan juices. Bake uncovered 30 minutes more, basting every 10 minutes. Baste again and serve.
Time 1h5m Number Of Ingredients 5 Steps:
Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Place onions on sheet; toss with oil, 2 tablespoons vinegar, and rosemary. Season with salt and pepper. With another piece of foil, cover baking sheet, and seal tightly. Roast until onions have begun to soften, about 30 minutes. Uncover, and continue to roast, tossing occasionally, until onions have softened and browned, about 30 minutes. Toss with remaining vinegar, and serve.
Time 35m Yield 4 serving(s) Number Of Ingredients 3 Steps:
Preheat the oven to 425 degrees. Cut the onions in half lengthwise, leaving the skins on. In a 12 inch oven proof skillet, heat the oil until smoking. Place 4 onion halves cut side down in the skillet. Cook without moving them, over medium heat, until dark golden brown, 7 to 8 minutes. Add the vinegar and place the skillet in the oven. Bake until the onions are soft, 15 to 20 minutes. Remove the onions from the pan immediately. Place cut side up on a cool plate. Pour the syrup that has formed in the pan over the onions and cool to room temperature.
Time 1h25m Yield 6 servings. Number Of Ingredients 8 Steps:
In a Dutch oven, bring 6 cups water to a boil. Remove papery outer skin from garlic; separate into cloves. Boil garlic and onions for 3 minutes; drain and rinse in cold water. Cool. Peel garlic and onions; place in a 1-1/2-qt. baking dish coated with cooking spray. Add oil and butter and toss to coat., Combine the vinegar, honey, salt and pepper. Pour over onion mixture and stir to coat., Cover and bake at 350° for 30 minutes. Uncover and stir. Bake, uncovered, 25-30 minutes longer or until garlic and onions are tender and sauce is slightly thickened, stirring every 10 minutes.
Time 40m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Preheat over to 375 degrees. In large bowl whisk together vinegar and oil. Spread parsnips on large baking sheet in single layer and drizzle with mixture. Roast about 20-30 minutes, turning once, or till tender, golden and crispy. Season with salt and pepper.
Time 1h Yield 6 Number Of Ingredients 9 Steps:
Heat oven to 425°F. In large bowl, toss parsnips, carrots, onion, oil, salt and pepper. Arrange vegetables in single layer in ungreased 17x12-inch half-sheet pan. Bake uncovered 35 to 40 minutes, stirring once, until tender and lightly browned. In 1-quart saucepan, heat vinegar, honey and mustard to boiling; cook 6 to 8 minutes, stirring occasionally, until glaze is reduced to 1/3 cup. Remove from heat; drizzle glaze over vegetables.
Time 25m Yield 10 Number Of Ingredients 2 Steps:
Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.
Time 40m Number Of Ingredients 5 Steps:
In a large skillet, combine onions, wine, butter, and 1 cup water; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated, about 15 minutes (if onions are large, increase cooking time and add more water). Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes.
More about “balsamic glazed parsnips onions recipes”
Time 45m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet. Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes. Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.
