Slow Roasted Onions

Marinated Slow-Roasted Onions

Faigy Grossmann

This side dish is a bit different but very tasty. It works well with pearl onions too.<br/><br/>

Type: Parve Prep Time: 25 minutes Level: Not mentioned


4 large yellow onions, cut in half horizontally and ends trimmed

4 tablespoons margarine (use soy-free if needed)


1 cup water

1/3 cup Kedem Red Wine Vinegar

1/2 cup brown sugar

1 teaspoon fresh rosemary

1/2 teaspoon Haddar Kosher Salt

1/4 teaspoon black pepper

pinch red pepper flakes

Prepare the Onions

Combine marinade ingredients.

Pour into a baking dish large enough to hold the eight onion halves. Place onions cut side down in the marinade and marinate overnight in the refrigerator.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Flip onions over and top each half with half a tablespoon of margarine.

Roast for one hour or until golden brown. Baste with marinade a couple of times during the baking.