What goes through your mind when you hear the word “onions”? Do tears come to mind?
Onions are grown and used around the world, as a versatile food they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutney’s. They are pungent when chopped and contain certain chemical substances which irritate the eyes causing unwanted tears.
There are a vast variety of onions to choose from when making a dish, you want to choose an onion that will compliment your dish in flavor and appearance. The red onion is a good choice for fresh use when its colour liven up a dish. It is also used in grilling and char-broiling, and can be roasted with the right ingredients to give a sweet caramelized flavor.
2 medium red onions
1/2 cup Delta Barrel balsamic vinegar
1/2 cup Bellindora pomegranate infused balsamic vinegar
3 Tbsp honey
3 Tbsp brown sugar
Cracked black pepper
Preheat oven to 350F.
Make sure your onions are clean and free of and residual dirt. Slice red onion in half and then in quarters, peel away the outer layers, but leave the root end intact but trimmed of any stringy dried up remaining roots.
Place onions in a baking dish and sprinkle with fresh cracked black pepper.
Using small bowl mix remaining ingredients and pour over onions, turning so all cut sides soak up the dressing
Roast for 20 minutes and remove from oven, using thongs turn onions to all cut sides get cooked evenly,.
Place back into oven for an extra 20-25 minutes or until onions take on a caramelized color and reduce in size.
Before serving spoon over onions any remaining glaze as a finishing touch.