TFF -- Red Onions Roasted With Balsamic and Honey

The week for Tyler Florence Fridays I made Red Onions Roasted With Balsamic and Honey. I was not sure about this recipe. Although I love Red Onion and I like roasted onions I just was not sure about a large red onion with Balsamic Vinegar and Honey.

But in this case the Roasted Red Onion was fantastic...FAN-TASTIC. And even Mr. Tastebud's loved it! And the roasted onion is a perfect side dish. First of all the color is gorgeous and would add drama to any plate. Super easy, all you have to do is peel the onion and cut a slice off the bottom so it will sit evenly in a shallow baking dish. Then drizzle with honey, balsamic vinegar, salt/pepper, place a pat of butter on the top, sprinkle with Thyme and pop it in the oven for about 40 minutes. Deciding on individual portions is no problem, 1 medium large onion per person is plenty. That's it, super simple, gorgeous and delicious!!! And if you're cooking for one, you can still make an excellent side dish and not have leftovers to bother with.

I did follow the recipe except I did not cut the onion in 2 as Tyler suggests. I roasted it whole in a small roasting pan. And the Onion did the cutest thing, the center popped up just like one of those pop-up turkey timers when it was done. So the onion has it's own internal timer! How cool is that? It really is the perfect side dish! We really enjoyed the Roasted Red Onion and I will definitely be making this recipe again.






Red Onions Roasted With Balsamic and Honey
Recipe adapted from Tyler Florence

3 red onions, peeled, halved lengthwise
1 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/3 cup honey
Sea salt and freshly ground black pepper
1/2 stick unsalted butter
1/4 bunch fresh thyme

Preheat the oven to 325 degrees F.

Put the onions on a sheet pan, cut side up, and drizzle with balsamic vinegar, olive oil, and honey. Season with salt and pepper then top each with a pat of butter and fresh thyme. Bake for 40 minutes, until the onions are soft and caramelised around the edges.












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