Sli Red Onions N Agave Nectar & Balsamic Vinegar

10
Rose Mary Mogan

By
@cookinginillinois

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6 depending on portion size
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 4 medium
    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

How to Make Sli Red Onions N Agave Nectar & Balsamic Vinegar

Step-by-Step

  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.

Printable Recipe Card

About Sli Red Onions N Agave Nectar & Balsamic Vinegar

Main Ingredient: Vegetable
Regional Style: American



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