Ingredients
2 tablespoons melted butter (or more oil)
1 tablespoon olive oil
3 tablespoons chicken stock, white wine or water
1/3 cup balsamic vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 medium-sized white onions
Fresh thyme to serve (optional)
Directions
1: Preheat oven to 200 C, whisk together all ingredients apart from onions, and pour into a baking dish just big enough to hold 8 halved-onions.
2: Peel the papery layers off the onions but don't cut the ends as these will hold the halves together.
3: Cut onions in half from stem through to the root end, place in the dish cut-sides facing upwards, cover loosely with foil and bake for 40 minutes.
4: Remove foil, carefully turn onions over so that the cut-sides are down, and bake uncovered for a further 25 minutes till the onions are tender, and balsamic mixture has turned into a thickened glaze.
5: Serve cut-sides up with pan juices drizzled over and sprinkle with fresh thyme leaves if desired.
COOK'S NOTES: Use butter if you can as it's delicious but olive oil is perfectly acceptable as a substitute. Onions can be made ahead of time and refrigerated. Reheat in a covered tray at 160 C for approximately 30 minutes till warmed. |
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