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Roasted Onions with Balsamic-Honey Drizzle

Yield 6 servings (serving size: about 1 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

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