Baked Sweet Onions

Baked Sweet Onions Recipe
Photo: William Dickey; Styling: Buffy Hargett

Recipe from


Ingredients

4 green bell peppers
4 medium-size sweet onions
12 plum tomatoes, seeded and chopped
1 tablespoon capers
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
3/4 cup balsamic vinegar
1 teaspoon salt
1 teaspoon freshly ground pepper
Garnish: fresh thyme sprigs

Preparation

Place bell peppers on an aluminum foil-lined baking sheet.

Broil 5 inches from heat (with electric oven door partially open) about 5 minutes or until bell peppers look blistered.

Place bell peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel, seed, and chop bell peppers.

Cut a thin slice from bottom of each onion, forming a base for onions to stand on. Remove onion centers, leaving 1/2-inch-thick shells. (Reserve centers for other uses.)

Stir together bell pepper, tomato, and next 6 ingredients; spoon evenly into onion shells. Place onions in a 9-inch square baking dish.

Bake, covered, at 400° for 50 minutes, and garnish, if desired.

Note:

May 1998
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