Roasted Onions with Balsamic-Honey Drizzle

Cooking Light
Try this as a side dish for beef or pork. Adding a small amount of chicken broth toward the end of the baking time keeps the onions from burning.
6 servings (serving size: about 1 cup)


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1 tablespoon butter, melted
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) Walla Walla or other sweet onions, peeled and quartered
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
1 tablespoon honey


Preheat oven to 425°.

Combine first 5 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 425° for 30 minutes or until lightly browned, stirring once. Pour broth over onions; stir gently to combine. Bake an additional 10 minutes or until tender.

Combine the vinegar and honey, stirring with a whisk. Drizzle over onions, tossing gently to coat.

Created date

September 2004

Nutritional Information

Calories 75
Caloriesfromfat 25 %
Fat 2.1 g
Satfat 1.2 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 1.6 g
Carbohydrate 13.3 g
Fiber 2.1 g
Cholesterol 5 mg
Iron 0.3 mg
Sodium 257 mg
Calcium 28 mg