Turmeric adds a pleasing note to this ultra-nutritious vegetable. SERVES 4
• 2 large red or yellow onions
• 1 teaspoon minced fresh or dried thyme
• 1/8 teaspoon salt
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 teaspoons turmeric
1. Preheat the oven to 350 degrees. Peel the onions. Cut them into eighths and spread them evenly in a 9-inch square ungreased baking dish. Sprinkle the thyme and salt over the pieces, then drizzle with the oil and vinegar. Cover the dish with foil and bake until tender, about 50 minutes.
2. Remove the onions from the oven. Carefully spoon juices from the bottom of the pan into a small bowl and add the turmeric, mixing well. Drizzle the juice over the onions. Return to the oven and bake, uncovered, for 5 minutes. Serve hot or warm.
Cornelia Carlson holds a doctorate in biochemistry and is an avid grower and user of herbs. She writes frequently for Herbs for Health and is the author of The Practically Meatless Gourmet (Berkley, 1996). She writes from her home in Arizona.
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