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.
serves4-6 depending on portion size
prep time15 Min
cook time45 Min
Ingredients For sli red onions n agave nectar & balsamic vinegar
red onions, sliced thick
each black pepper & kosher salt
How To Make sli red onions n agave nectar & balsamic vinegar
PREHEAT OVEN TO 350 DEGREES F. Spray a 9X9 inch size casserole dish with cooking spray.
Peel, halve, and slice red onions.
Arrange sliced onions in prepared baking dish.
Now in a small sauce pan add butter,
Then add the balsamic vinegar,
and lastly the Agave Nectar & spices.
Bring to a simmer over medium high heat, and cook till mixture thickens slightly, and reduces a bit about 5 minutes or so, approximately.
Then carefully pour hot liquid over the sliced onions. Place in preheated 350 degree F. oven and bake for 45 minutes till done.
Remove from oven and serve while still hot. Garnish serving bowl if desired according to your preference.
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