These roasted onions have plenty of mellow flavor but very little fat. They are excellent as an accompaniment to meat, fish or chicken; pizza topping; or as a garnish for sandwiches, hamburgers, potatoes, or vegetables.Makes 2 cups
- 2 pounds Vidalia, Maui, or red onions, halved lengthwise and thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon oregano
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons finely chopped fresh apple mint leaves
- Combine the onions, garlic and oregano in a 9-by-13-inch pan. Toss to coat with the olive oil, then with the vinegar.
- Sprinkle with the sugar, salt, and pepper and toss again. Bake for 15 minutes at 400°F.
- Stir, add the mint, toss well and bake 15 minutes longer.
Terri Pischoff Wuerthner is a food and travel writer based in Sonoma County, California, who specializes in the culinary life and products of the wine country.
Click here for more great recipes with mint from the original article, Recipes Worth a Mint.
