- 8
- 5 mins
- 65 mins
Ingredients
- Marinade:
- 1 cup water
- 1 cup red wine vinegar
- 2 tbs brown sugar
- 1 tsp fresh rosemary, chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- pinch red pepper flakes (optional)
- 4 large onions (See Note1)
- 4 tbsp butter
- 1 tsp fresh rosemary, chopped
Preparation
Step 1
Instructions
Blend marinade ingredients in small bowl and pour into a baking dish that will hold all 8 onion halves. I use 8x8" baking pan or round 12" baking stone (pictured) depending on size of onion.
Trim the end of onions and cut horizontal and place wide side down in marinade. Marinate overnight covered in refrigerator.
Preheat oven to 400°F. Flip the onions over in the marinade, and lay on the flat bottom of each side. Top each onion with ½ tablespoon of butter and remaining teaspoon of rosemary. Roast in oven for 1 hour or until golden brown, basting once or twice during roasting. Remove from heat, spoon reduced sauce over and sprinkle with parsley or more fresh chopped rosemary. Remove from skins and serve.
Instructions