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Roasted Red Onion W/Pomegranate-Balsamic Glaze

Roasted Red Onion W/Pomegranate-Balsamic Glaze

What goes through your mind when you hear the word “onions”? Do tears come to mind?

Onions are grown and used around the world, as a versatile food they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutney’s. They are pungent when chopped and contain certain chemical substances which irritate the eyes causing unwanted tears.

There are a vast variety of onions to choose from when making a dish, you want to choose an onion that will compliment your dish in flavor and appearance. The red onion is a good choice for fresh use when its colour liven up a dish. It is also used in grilling and char-broiling, and can be roasted with the right ingredients to give a sweet caramelized flavor.

Ingredients:

2 medium red onions
1/2 cup  Delta Barrel balsamic vinegar
1/2 cup  Bellindora pomegranate infused balsamic vinegar
3 Tbsp honey
3 Tbsp brown sugar
Cracked black pepper

mix all ingredients in a small bowl.

mix all ingredients in a small bowl.

 

 

 

 

 

 

 

 

 

Directions:

Preheat oven to 350F.

Make sure your onions are clean and free of and residual dirt. Slice red onion in half and then in quarters, peel away the outer layers, but leave the root end intact but trimmed of any stringy dried up remaining roots.

Clean and peel away outer layers, cut into quarters

Clean and peel away outer layers, cut into quarters

 

 

 

 

 

 

 

 

 Place onions in a baking dish and sprinkle with fresh cracked black pepper.

 

Using oven safe dish, place onions cut side down, sprikle with fresh cracked black pepper

Using oven safe dish, place onions cut side down, sprinkle with fresh cracked black pepper

 

 

 

 

 

 

 

 

Using small bowl mix remaining ingredients and pour over onions, turning so all cut sides soak up the dressing

 

Make sure all cut sides have glaze, before putting in oven.

Make sure all cut sides have glaze, before putting in oven.

 

 

 

 

 

 

 

 

 

 

Roast for 20 minutes and remove from oven, using thongs turn onions to all cut sides get cooked evenly,.

Make sure to turn each piece of onion so all sides roast evenly.

Make sure to turn each piece of onion so all sides roast evenly.

Place back into oven for an extra 20-25 minutes or until onions take on a caramelized color and reduce in size.

roast for an additional 20-25 minutes

roast for an extra 20-25 minutes

Before serving spoon over onions any remaining glaze as a finishing touch.

Bon appetite~

Bon appetite~

 

 

 

 

 

 

 

 

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About Clarissa Cordero

Clarissa Cordero grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

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