The social network that celebrates Latin food
Baked Onions
Number of Servings: 4
Ingredients:
4 medium sweet onions
¾ cup water
¼ cup balsamic vinegar
2 tsp cornstarch
2 tbsp water
Directions:
1. Preheat oven to 350° F. Peel the onions. Place them side by side into a small casserole dish. Pour the water and balsamic vinegar over and around the onions, and bake for 2 hours.
2. When softened, thicken remaining juices with arrowroot or cornstarch mixture.
3. Serve onions with the sauce.
To print this page, "CTRL P" on your keyboard or use this environmentally friendly printing tool:
Ingredients:
4 medium sweet onions
¾ cup water
¼ cup balsamic vinegar
2 tsp cornstarch
2 tbsp water
Directions:
1. Preheat oven to 350° F. Peel the onions. Place them side by side into a small casserole dish. Pour the water and balsamic vinegar over and around the onions, and bake for 2 hours.
2. When softened, thicken remaining juices with arrowroot or cornstarch mixture.
3. Serve onions with the sauce.
To print this page, "CTRL P" on your keyboard or use this environmentally friendly printing tool:
Comment
© 2012 Hispanic Kitchen
Contact Us | FAQs | Advertise | Privacy Policy | Terms of Service
Badges | Privacy Policy | Report an Issue | Terms of Service
You need to be a member of Hispanic Kitchen to add comments!
Join Hispanic Kitchen