1 tablespoon chopped fresh or 1 teaspoon dried rosemary
1 tablespoon fresh lemon juice
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper
2 medium Vidalia or other sweet onions, unpeeled (about 1 1/4 pounds)
2 teaspoons olive oil
How to Make It
Preheat oven to 400°.
Combine first 6 ingredients in a small saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until reduced to 1/2 cup (about 10 minutes). Set aside.
Cut the onions lengthwise in half. Place the onions, cut sides down, in a small baking dish coated with cooking spray. Drizzle olive oil over onions. Cover onions and bake at 400° for 25 minutes. Uncover and bake 20 minutes. Remove onions from oven. Turn the onions over, and pour the wine mixture over the onions. Bake for an additional 20 minutes or until the onions are tender, basting every 5 minutes. Serve onions with wine mixture.
Very nice accompaniment to steaks. Throw some nice sized potatoes on the side for baking to have your oven do double duty. I used large onions (about softball size), and the cooking time specified in the recipe worked. I didn't bother to baste the onions after pouring on the glaze and they turned out great.
Outstanding side dish with intense flavor. Time needs to be adjusted, as I found out that the glaze dried up quickly once the marinade was added during the last phase of cooking. I definitely will make again, but think it probably will be done in ten fewer minutes once the marinade is added. Served with CL hoisin-marinated pork chops, baked steak fries, and tomatoes provencale (a very old CL recipe). Delicious!
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