Rating: 3.5 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Ellen Miller Crow, Texarkana, Texas
Recipe by Southern Living January 2009

Gallery

Beth Dreiling Hontzas; Styling: Kristi Michele Crowe

Recipe Summary

prep:
25 mins
cook:
3 mins
stand:
5 mins
bake:
50 mins
total:
1 hr 23 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Cook onions in boiling water to cover 3 minutes; drain. Rinse thoroughly under cold running water. Let stand 5 minutes.

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  • Cut off root end of 1 onion. Using a towel, gently squeeze pointed end of onion toward root end, slipping outer peel off of onion. Discard outer peel. Repeat procedure with remaining onions.

  • Melt butter in a 12-inch ovenproof skillet in a 425° oven 5 minutes. Stir in onions.

  • Bake onions at 425° for 15 minutes. Stir together wine and next 4 ingredients. Stir wine mixture into onions, and bake 35 to 40 minutes or until caramelized. Stir onions to coat and loosen particles from bottom of skillet.

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