Roasted Sweet & Sour Onions
Recipe: #22393
January 07, 2016
Categories: Side Dishes, Onions, Sunday Dinner, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan Vegetarian, Alcohol, Vegetarian Dinner, Vegan Dinner, more
"Recipe source: Bon Appetit (January 2005) The prep time includes standing and steeping time. These can be made one day ahead."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (196.7 g)
- Calories 181.9
- Total Fat - 8.6 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 7.4 mg
- Total Carbohydrate - 26 g
- Dietary Fiber - 4 g
- Sugars - 16.3 g
- Protein - 3.1 g
- Calcium - 49.1 mg
- Iron - 1.1 mg
- Vitamin C - 14.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F.
Step 2
Wrap each onion in foil and then place the foil wrapped onions in a roasting pan and roast for 1 1/2 hours or until tender when pierced with knife. Let cool. Trim and remove onion peel. Half onions lengthwise, then slice them lengthwise. Transfer to a bowl. Add the vinegar and lemon juice and toss. Let stand at room temperature for at least one hour or up to 3 hours.
Step 3
Combine 1/2 cup vermouth or sherry with the currants in a saucepan and bring to a boil. Remove from heat. Cover and let steep for at least one hour or up to 3 hours.
Step 4
Stir currant mixture, oil and 1 tablespoon vermouth into the onion mixture. Season with salt and pepper. ****Can be made one day ahed; cover and refrigerate. bring to room temperature before continuing.****
Step 5
Stir in pine nuts.
Tips
No special items needed.
0 Reviews
You'll Also Love
