sli red onions n agave nectar & balsamic vinegar

★★★★★ 1 Review
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

This is another Father's Day side dish that I served with the Baby Back Ribs, but am just getting around to posting. They went so fast, I hardly had enough to take a display picture to show you what they looked like. My husband loves these, & I have made them before using honey, but switched it up a bit with the Agave Nectar. We both enjoy this side dish & he suggested I make them for burgers next time. It is different, but tasty from the butter ,balsamic & Agave, I think you may be surprised. I made them before with Prime Rib & they were fantastic, just as they were on Sunday.

serves 4-6 depending on portion size
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For sli red onions n agave nectar & balsamic vinegar

  • 4 md
    red onions, sliced thick
  • 6 Tbsp
    butter
  • 2/3 c
    agave nectar
  • 1/2 tsp
    dried thyme
  • 1/4 tsp
    dried rosemary
  • 4 Tbsp
    balsamic vinegar
  • 1/4 tsp
    each black pepper & kosher salt
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How To Make sli red onions n agave nectar & balsamic vinegar

  • 1
    PREHEAT OVEN TO 350 DEGREES F. Spray a 9X9 inch size casserole dish with cooking spray.
  • 2
    Peel, halve, and slice red onions.
  • 3
    Arrange sliced onions in prepared baking dish.
  • 4
    Now in a small sauce pan add butter,
  • 5
    Then add the balsamic vinegar,
  • 6
    and lastly the Agave Nectar & spices.
  • 7
    Bring to a simmer over medium high heat, and cook till mixture thickens slightly, and reduces a bit about 5 minutes or so, approximately.
  • 8
    Then carefully pour hot liquid over the sliced onions. Place in preheated 350 degree F. oven and bake for 45 minutes till done.
  • 9
    Remove from oven and serve while still hot. Garnish serving bowl if desired according to your preference.
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