Big Daddy's     Cooking with Attitude

Thai Chile

 

 

Roasted Vadalia Onions

These onions are simply to die for.  Eat them alone as a side dish, use them on burgers or sausage subs, or mix them with other veggies like green beans or squash to make them extra special.  To serve alone allow one onion per person.  If mixing with other veggies allow onion per person.  I love these tossed with roasted red bell peppers.

4 medium   Vadalia (or other sweet) onions
1 cup   chicken broth
2 tablespoons   unsalted butter
For Sweet and Sour Sauce
2 tablespoons   Balsamic vinegar (or substitute red wine vinegar if necessary)
1 teaspoons brown sugar
For Spicy Cumin Sauce
1 teaspoon ground cumin
teaspoon crushed red pepper

Preheat the oven to 450 degrees and prepare a baking sheet by covering in foil and spraying with non-stick spray.  Remove the ends of the onions and cut down through the onions forming 8-10 wedges.  Place the wedges on the baking sheet, dot with butter and bake until bottoms of onions are browned, about 30 to 40 minutes.

Once the onions have finished roasting you may simply stop there.  The Vadalia's will be delicious with just a little salt and pepper and maybe a little melted butter drizzled on top.  If you want to pep them up a bit then read on.

While the onions are roasting place the broth in a heavy bottomed skillet over medium high fire and allow to reduce to about cup, about 10 minutes.  Add the sauce ingredients of your choice and allow to reduce a bit more, about 5 more minutes.  When the onions have roasted add them (along with other cooked vegetables you are adding) to the broth breaking them up and cook over medium high heat, tossing frequently to coat all the veggies, until the broth has been mostly absorbed.

Serves 4.

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